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１．
Remove bones from the ventral side and from blood-colored areas, then skin the fish. Lightly sprinkle with salt. Place the fish in a
refrigerator for 2-3 hours, then dry the surface. Place the fish between the kombu and let it stand for 5-6 hours to season. Cut the fish into
needle-thin strips.
２．
Remove the petals of the Chrysanthemum and boil them in water with 1% vinegar. Soak the petals in cold water.
３．
Clean the hard tips of the Matsudake mushrooms (*1) and rinse. Slice them and cook in sake (*2).
４．
Remove the roots and leaves from the stone parsley. Boil only the stems in salted water (*3). Cut into 2-3cm pieces.
５．
Separate the stems from the bofu plant. Boil them and soak in sweet vinegar (*4).
６．
Dry and combine the ingredients prepared in (1) - (4), add the remaining mulled sake and mix together. Place in serving dishes and top with the bofu
plant for garnish (*5). |
１．
Combine the water, sake (preferably warmed once and then cooled before use), pickled ume and kombu in a pan and heat.
２．
When (1) boils, reduce the heat and add the seasonings and the dried bonito flakes. Simmer for approx. 15 - 20 minutes.
３．
Strain the mixture through a paper towel, then cool immediately.
tips.
The amounts of the light-colored soy sauce and mirin differ slightly, depending on how salty the pickled ume is and how much water evaporates
while cooking.
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