RecipeTai-kawa Skin

Carpaccio is made with the skin removed from the sea bream. It goes well with Japanese sake, making it a nice snack when drinking.

Ingredients

(for 4 servings) Skin of red sea bream from 1 sanmai-oroshi fillet Seasonings (to taste): Negi (Japanese leek)
Ground daikon
Soy sauce
Coarse ground pepper
Olive oil

Directions

1Remove the skin from the fillet.

2Parboil the skin by plunging into boiling water and removing immediately.

3Cool down by dipping into cold, icy water.

4Drain and cut the skin into fine strips.

5lace the strips of skin on a plate, garnish with some chopped negi and ground daikon to taste, and serve. Sprinkle with soy sauce or olive oil.

Tips
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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