|
|
| Maki Maki Jewel of the Sea |
| 1 Serving |
 |
| Ingredients |
2 one-ounce pieces red snapper
2 one-ounce pieces salmon
3 green mussels
5 asari clams
2 scallops
5 shrimps
3 calamari strips
|
|
|
|
|
| Method |
Make garlic butter by mixing equal amount of minced garlic to
room-temperature unsalted butter. Add dashi.
Season the fish and scallops with salt and pepper, and dredge
in flour.
Heat the pan with the soybean oil and sautée seafood to a
golden brown.
Add the rest of the seafood according to the cooking time.
Deglaze with sake, clam juice and light soy sauce.
Add garlic butter and cook 2-3 more minutes. Turn off the heat and
add fresh lemon juice.
Serve on a large plate with rice in the middle and plate up the
seafood on the rice.
Drizzle the sauce left in the pan on top. |
| Ingredients: Garlic Butter |
2 oz minced garlic
2 oz unsalted butter
1 t dashi
1 oz cooking sake
2 oz clam juice
1/2 oz light soy sauce
1/4 lemon
3 T flour
dash salt and pepper
4 T soybean oil
5 oz steam rice
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
