AMADAI-MATUTAKE-TOJIYAKI

Baked tile fish with pine- mushroom which wrapped by THE YUBA.

The season of the tilefish is from late fall to early spring, and it is the most delicious times. The dish using YUBA curds is called To-ji Temple、and places To-ji Temple of Kyoto. We introduce the beaked tile fish with pine- mushroom which wrapped by YUBA in this time.

Ingredients

• White Tilefish
• Pine mushroom
• Law Yuba

Seasoning

• Japanese soup stock
• Light color soy source
• Sweet sake
• Salt
• Sake
• Wari-Shiyouyu (Soy source with Japanese soup stock)

How To Make

1. Tilefish has a double skin and, the surface skin is very hard.
2. Cut the scrape hard skin from the tail to the head.
3. Remove the internal organs, wash the tilefish, and wipe off the moisture.
4. Cut a fish into three slices, pull up a bone with the fish, and cut to the size of grilled.
5. Cut to open in the left and right from the center of the fillet, and sprinkle salt on the fish.
6. Cut the soil of the root of the Pine mush－room, and wash it.
7. Ｗipe off the water, and cut the Pine mushroom lengthwise and it in thickness of around 5mm（0.2in）
8. Wrap 3 pieces of the Pine mushroom by ⑤
9. Shoot 3 skewers like fun to the fish, and bake it over a high heat.
10. Wrapped in the raw yuba, and bake it again.
11. The dipping sauce prepares the wari‐shiyouyu (thin out soy sauce)

Wari shiyouyu ( thin out soy souce)

1. Mix 5 cups of Japanese soup stock, 1 cup of the soy sauce, 1 cup of the sweet sake.
2. Insert the dried slice bonito, and warm.

METHOD FOR TREATMENT OF THE Tilefish

1. A tilefish of the surface skin is very hard, and of hard skin and soft skin become a double skin.
2. Turn the head of the tilefish to the left.
3. Cut the scrape hard skin from the tail to the head
4. Take the remaining scale with a knife while draining water.
5. Put a knife from the back of the chest fin, and cut a middle bone.
6. Do the back side toward you, and cut off the head.
7. Turn the head side to the right, and turn a ventral toward you.
8. Cut the ventral side to a tail fin.
9. Take out the internal organs.
10. Cut the blood bag of the middle bone along a middle bone.
11. Wash the blood while draining the water,
12. Wipe off water neatly.

Three Sheets of Tilefish

1. Turn a head of a tilefish to the right, and turn the ventral toward you.
2. Put the knife in the middle bone near the belly fin.
3. Cut along the middle bone to the tail.
4. Turn a head to the left, and turn the back side toward you.
5. Thrust the knife in the tail.
6. Cut it along a middle bone, and separate the fish meat.
7. Turn a head to the right.
8. Cut along the middle bone from the back side to the tail.
9. Turn a head to the left.
10. Thrust the knife in the tail.
11. Cut along the middle bone in the direction of the head, and separate the fish meat.
12. After fillet a fish, and turn the meat side of body in the direction of the top.
13. Slice the bone of the stomach, and take it.
14. Pull out the bone which between the back meat and the stomach meat by the tweezere.

In Case Of Sashimi

1. After slice the bone of the stomach, and take it.
2. Cut it from a head to tail by width of 7mm(0.3in) of both sides from the center of long bone.

WHAT does SASHIGATUO (INSERT SRIED SLICE BONITO) mean

Mix seasoning and cook once、by doing a SASHIGATUO into the seasoned soup, the taste will be even better. And It is often used to make soups such as TEMPURA – DASHI, IREDASHI etc.

INSERT DORIED BONITO

1. When seasoned soup stock boiled, put a dry sliced bonito into the pot.
2. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dried sliced bonito sinks.
3. A dried sliced bonito sinks, filter it through a lead and warm.

METHOD FOR TREATMENT OF THE Tilefish

1. Tilefish has a double skin, and the surface skin is very hard.
2. Turn the head of the tilefish to the left.
3. Cut the scrape hard skin from the tail to the head
4. Take the remaining scale with a knife while draining water.
5. Put a knife from the back of the chest fin, and cut a middle bone.
6. Do the back side toward you, and cut off the head.
7. Turn the head side to the right, and turn a ventral toward you.
8. Cut the ventral side to a tail fin.
9. Take out the internal organs.
10. Cut the blood bag of the middle bone along a middle bone.
11. Wash the blood while draining water,
12. Wipe off water neatly.

Three Sheets of Tilefish(In Case Of Grilled Fish, Fried Fish Etc).

1. Turn a head of a tilefish to the right, and turn the ventral toward you.
2. Put the knife in the middle bone near the belly fin.
3. Cut along the middle bone to the tail.
4. Turn a head to the left, and turn the back side toward you.
5. Thrust the knife in the tail.
6. Cut it along a middle bone, and separate the fish meat.
7. Turn a head to the right.
8. Cut along the middle bone from the back side to the tail.
9. Turn a head to the left.
10. Thrust the knife in the tail.
11. Cut along the middle bone in the direction of the head, and separate the fish meat.
12. After fillet a fish, and turn the meat side of body in the direction of the top.
13. Slice the bone of the stomach, and take it.
14. Pull out the bone which between the back meat and the stomach meat by the tweezere.

In Case Of Sashimi

1. After slice the bone of the stomach, and take it.
2. Cut it from a head to tail by width of 7mm of both sides from the Center of long bone.

About ratio of seasoning

Calculate the seasoning ratio of seasoning by comparison. Even if the size of a measuring cup or the vessel changes according to the number of people, the taste does not change.

Kannonbiraki

1. After cut a fish into three slices, cut it in 7cm width.
2. Leave 1cm from the fish’s skin, and cut it lengthwise.
3. Open it up in the right and left.