Japanese sardines with togarashi butter, miso aubergine and spinach Recipe


  1. Mix 75 g butter and 10 g shichimi togarashi together. Place onto a large piece of cling film and roll into a sausage shape, twisting the ends tightly. Refrigerate until solid. This might make more butter than you need but it will keep well in the fridge.
  2. Preheat the grill to high. Rinse 2 sardines* well and gently pat them dry them with paper towels. Place the sardines under the grill until they are fully charred, then turn over and grill until the other side is fully charred and the fish is cooked through. Drizzle with the lemon juice and top each with a slice of the shichimi togarashi butter. Set aside.
  3. To make the miso aubergine, place  bite-sized chunks of a small aubergine in a bowl of cold water and soak for 10 minutes. Mix together 2 tbsp sake, 1,5 tbsp mirin and 1,5 tbsp soy sauce in a small bowl and set aside. 
  4. Drain and pat the aubergine dry with kitchen paper. Heat a frying pan until hot then add 2 tbsp vegetable and 1 tbsp sesame oil with a finely chopped dried Chinese chillie. Cook for 1 minute then stir in the aubergine. Cook for 3–4 minutes or until soft.
  5. Turn up the heat, add the sauce in the bowl and cook for 1 minute. Stir in a tbsp palm sugar and cook for 1 minute. Mix 1 tbsp miso with 3 tablespoons of warm water, add to aubergine and cook, stirring constantly, for 3–4 minutes or until the aubergine is soft and tender. Spoon into a bowl and sprinkle with a finely chopped spring onion.
  6. To make the salad, blanch 100 g spinach in boiling salted water, drain through a sieve then run cold water over it until it has cooled. Press any liquid from the spinach and roughly chop. Put into a bowl. Mix 1/2 tsp sake, 1/2 tsp mirin, 1,5 tbsp soy sauce and 1 tbsp palm sugar together then pour over the spinach and toss. Finish with 1,5 tbsp roasted sesame seeds.
  7. Place the sardines, aubergine and spinach between 4 plates and serve.

    * By the way I order my sardines fresh frozen from Hokkai so they are cleaned and I only have to stick them in a 130°C oven for 7 mins.

    (Here the original BBC recipe)


from simple food, looking good
Japanese sardines with togarashi butter, miso aubergine and spinach Recipe

from Sweet Cake

Japanese sardines with togarashi butter, miso aubergine and spinach Recipe https://sweetteabiscuits.blogspot.com/2020/06/japanese-sardines-with-togarashi-butter.html

Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Mango salad and red snapper

Image
Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein
Read more

Brill, shrimps, parsley root, beurre blanc Recipe

Image
Hack 50g  celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic.  Panfry the veggies in some soy oil, with 3 sprigs of  thyme  After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce. Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins. Crush some black pepper corns with your knife and add to the beurre blanc Strain the beurre blanc in a sieve  Peel a  parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins Season the filets (120g)  of brill  and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy. Start plating with the parsle
Read more