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Dish Name: Japanese Cutlets With Sweet Wine Dressing
Category: Japanese Foods
[Print This Recipe]
Ingredients:750 g cutlets of gemfish
kingfish
1 jewfish
tuna or nortas
1 ocean trout
4 tb plum or rice vinegar
2 tb soy sauce
2 tb mirin wine
3 ts sugar
1 1/2 c shredded white radish,
1 soaked in water
1/2 sheet nori
cut in thin
1 strips
1 lebanese cucumber halved,
1 seeded and sliced
Preparation Method:
Marinate fish cutlets in combined vinegar, soy sauce, mirin wine and
sugar.
Place in refrigerator for 1 hour.
Remove cutlets from mari-
nade and grill or barbecue, using medium heat, for 3 to 4 minutes on
each side or until flesh flakes.
Brush cutlets with marinade during
cooking.
Heat remaining marinade to boiling point.
Drain radish and
mix with nori.
Arrange cutlets on a plate with radish, nori and
cucumber.
Just before serving, spoon heated marinade over cutlets.
Notes: |
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