Ingredients for 4 Servings

Marlin (カジキマグロ / Kajiki maguro) 4 slices (as sold at a supermarket)
Katakuri flour (片栗粉 / Katakuriko) 2 tbsp
Vegetable oil (植物油 / Shokubutsu-yu) Small amount for frying

Soy sauce (醤油 / Shōyu) 2 tbsp
Sake (酒 / Sake) 2 tbsp
Hon mirin (本みりん / Hon mirin) 3 tbsp
Umeboshi (梅干し / Umeboshi) 1

Green shiso (大葉 / Ōba) 4 leaves

How to Make

1. Coat the marlin slices with katakuri flour. Chop or mash the umeboshi into a paste and transfer it to a bowl. Add the soy sauce, sake, and hon mirin and mix well to make a sauce. Set this aside.
2. Add a small amount of vegetable oil to a frying pan and put the pan on medium heat. Lightly brown both sides of the marlin slices. Next, add the sauce to the frying pan. Coat the marlin slices well, while continuing to cook. When the sauce has thickened and the marlin slices have become glossy, turn off the heat.
3. Julienne the green shiso. Arrange the marlin slices on plates and garnish with the shiso.

 

 

 

 

Recipe Developed by Machiko Tateno

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