![]() ![]() The sake gains an unusual, smoky flavor from the fugu skin. The fins are cooked and added to warm sake. Sushi is accompanied by grated daikon radish with chili, scallions, ponzu sauce, or other condiments to dip into.Ī luxurious sake is flavored with sun-dried fugu fins. ![]() Roe is also eaten raw, or deep-fried in tempura batter.įugu sushi is prepared either in the familiar rolled form or as a sort of cake where a slice of fish is placed on top of the seasoned rice. It’s compared to creamy mild cheese, only without the flavor of dairy.įugu roe is often charcoal grilled and served with a little salt. The milt, or roe of fugu, has a short season in Spring and is eagerly sought after as a delicacy in Japan. Lots of flavor with no bit of fugu wasted, especially if you use wild rice. There are simpler versions, including one based on kombu seaweed only.įugu rice gruel is made of rice cooked in the dashi broth left in the hot pot after the fish and vegetables have been eaten. It consists of fugu flesh, skin and bones, cooked in a clay pot with vegetables and mushrooms in a dashi broth.ĭashi is a basic broth made from bonito flakes, dried sardines, dried shiitake mushrooms, dried shrimp, dried scallops, adzuki beans and toasted soybeans. Tecchiri, or fugu hot pot, is also popular. For example, a broth made of the skin and vegetables adds richness and flavor to cold soba noodles. The gelatinous quality of fugu skin is exploited in other dishes. Kawasashi is a popular appetizer taken when drinking sake. Parboiled and finely sliced, fugu skin is known as kawasashi. It’s served with a splash of lemon juice, yuzu, or ponzu.įugu lovers claim that the meat from around the fish’s mouth is the best for deep frying.įugu skin is popular when deep-fried and served in salads, or as slices to dip into the sauce. Karaage has a crunchy coating with the flesh inside remaining soft. This calls for a garnish of ponzu sauce, grated ginger, or tangy daikon radish.įugu meat rolled into balls, coated in flour and deep-fried is known as karaage. The chef may quickly sear the fillet to brown the outside but leave the interior raw. You’d think that an almost tasteless fish wouldn’t have a great place in the kitchen, but there are dozens of ways to cook fugu, and chefs jealously guard their recipes. It’s chewy when raw, but when cooked, its flesh is delicate.Ī very lean fish, fugu needs minimal cooking, or it will become unpleasantly tough. Its texture is something between sea bass and squid. In Japan, that’s one of the reasons fugu is sought after. Some say its taste is so subtle that it doesn’t bring seafood to mind at all. Share on Pinterest Share on Twitter Share on Facebook Share on Email Share on LinkedInįugu, also known as blowfish or puffer fish, has a mild, clean flavor. ![]()
0 Comments
Leave a Reply. |