Japanese Cutlets With Sweet Wine Dressing Recipe
Tagged in Japanese Foods
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Directions
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.
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
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