 |
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|
| 13.Grill
the Japanese leek on a wire net until browned. |
14.
Cut into 3-cm lengths. |
|
| Final
Preparation |
|
 |
 |
 |
| 15.
Place the cod and Japanese leek in bowls. |
16.Pour
in the egg and soft roe mixture. |
17.Steam
in a steamer. Steam over high heat for the first 3 minutes or
so. When the surface has turned white, turn down to low heat
and steam for a further 15 minutes or so. |
 |
 |
|
| 18.
While this is steaming, make the sauce. Heat 400 cc stock in
a pan and add 15 cc mirin, 1/2 tsp salt and 15 cc light soy sauce.
Bring to the boil and thicken with kudzu starch dissolved in
water. |
19.
Pour sauce over the steamed cod and soft roe and garnish with
grated ginger. |
|
Procedure