インスタントガストロノミー｜茂田正和

Instant Gastronomy | Masakazu Shigeta

Skipjack Tegone Sushi -Aroma of Japanese Herbs-

“Instant Gastronomy” is a dining event where you can easily experience delicious and emotional dishes using HEGE, which can be fried, simmered, and cooked in a single dish. Special recipe of brand director Masakazu Shigeta.

 

Item used | φ250 direct fire pot

 

Ingredients ( for 4 people )

  • 10 shiso leaves ( Soak in water to remove scum and cut into strips )
  • 4 green onions (chopped)
  • ginger 1 teaspoon (grated)
  • salt koji 1 tablespoon
  • 1 sudachi
  • 1.5 go of rice
  • vinegar 1 tablespoon
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • Skipjack
  • mint as much as you like

how to make

  1. Beat shiso leaves, ginger, green onions, shio-koji, and sudachi on a cutting board to form a paste.
  2. Mix the cut bonito and the paste and soak for about 10 minutes.
  3. Make vinegared rice with HEGE, arrange bonito on top, sprinkle with mint, and you're done.

*If you cook rice with HEGE, it will be cooked evenly, so it is excellent for vinegared rice. Please try cooking from rice.

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