Deep-fried Sillaginoid fish with ume tree with red blossoms


  •  Sillaginoid fish
  • Salted plum
  • Shiso leaves
  • Blue Tang
  • Japanese Radish
  • Flour
  • Dried Slice Bonito
  • Rapeseed Oil


  • Japanese Soup Stock
  • Sweet Sake
  • Light color soy source
  • Japanese Sake

How To Make

  1.  The sillaginoid fish remove a scale and the internal organs.
  2. Wash sillaginoid fish with water, and wip off the water.
  3. Cutting a sillaginoid fish into three slices.
  4. Removes seed of the pickled plum (UMEBOSHI), and strain the pickled plum, Make the plum jam.
  5. ④ season with sake and sweet sake.
  6. Cut the leaves of perilla (SHISO) in half lengthwise.
  7. Put ⑥ above ③.
  8. Place ⑤ on the leaves of the perilla (SHISO), and Wind up with the sillaginoid fish.
  9. ⑧cover it with flour.
  10. Mix a yolk with Japanese soup stock.
  11. Make a double pot, and put ice in the outside pot.
  12. Immerse ③ in outer pan and turn it quickly, and cool it.
  13. Put the tempura powder in a chilled soup in a sieve with a mesh, and mix lightly so that the air mixes.
  14. Set the tempura oil temperature to 170(76.67F) degrees, spread ⑦, and Deep fried in light batter.
  15. Make a grated Japanese radis, and squeezing out moisture.
  16. Make a soaking soup、and put ⑤ on.

Dried Salted Plum Jam

  1. The pickled plum chooses the good-quality soft thing.
  2. After immersing in water for a whole day and night to remove salt, and strain it.
  3. Set fire to sweet sake and pull out alcohol.
  4. Season the ③, a little of liquor, a bit of light soy sauce, and sugar.

Strain Food

  1. Fine sieve is a fine mesh on the top, the bottom is designed to be placed on vessels, dishes, etc.
  2. Place the materials at the part of the mesh.
  3. Rub material with a wooden spatula.
  4. Material passes through the net, it make smooth, and It fall on the bottom saucer.

Make the soaking soup

  1. Mix 6cups Japanese soup stock, 1 cup of soy source, 1 cup of sweet sake.
  2. After having boiled stock, doing insert dried slice bonito to the soup stock.


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.


  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 dry sliced bonito sinks.
  3. A dry sliced Bonito sinks, filter it through a lead and warm.

About the comparison ratio to seasoning

The seasoning ratio of seasoning displays it by a comparison calculation, please change the size of a measuring cup or the vessel according to the Number of people.


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