Authentic Japanese Cooking:
Tricolored Fish Fry

Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Tricolored Fish Fry (2) Aromatic Spicy Salad.

(1) Tricolored Fish Fry

Ingredients (Serves 2)
2 fillets (200 g) swordfish
1 fillet (100 g) salmon
4 asparagus spears
4 shiitake mushrooms

Harusame (glass noodles)

For the marinade:
1 tbsp each of sake, mirin and soy sauce

For the batter:
Toasted sesame seeds
Aonori (Seaweed flakes)
Katsuobushi (Fermented skipjack tuna flakes)

A pinch of salt
1/2 lemon

1. Slice the fish.
2. Soak in a marinade of sake, mirin and soy sauce.
3. Dredge in flour, dip in beaten egg and coat with sesame seeds, Aonori and katsuobushi.
4. Deep-fry the vegetables in vegetable oil and Harusame at 170 degrees Celsius for a short time. Sprinkle with salt.
5. Deep-fry the fish at 175 degrees Celsius for about 3 minutes. Plate with the vegetables and Harusame. Garnish with lemon to serve.

(2) Aromatic Spicy Salad

Ingredients (Serves 2)
1 cucumber (120 g)
1/4 onion (50 g)
40 g daikon radish sprouts
10 shiso leaves
1 Myoga (Japanese ginger buds)
10 g grated ginger
3 slices (60 g) deli ham
60 g kimchi
2 tbsp Men-tsuyu (Japanese noodle soup)
1 tbsp vegetable oil

1. Slice the cucumber and onion, and rub with salt. Rinse and squeeze out any moisture.
2. Mix the chopped kimchi, Men-tsuyu and vegetable oil for the sauce.
3. Cut the sprouts, shiso, Myoga, ham and ginger. Mix all ingredients together and serve.