December's Weekend Dish: "Pan-Seared Yellowtail with Bacon Aroma"

Merry Christmas everyone!! Although, maybe it's still a little early.

The town is decorated in red and green, and it's already completely immersed in the Christmas spirit.

 

So, this month's featured item is perfect for a Christmas party!

This is "Pan-Seared Yellowtail with Bacon Aroma," made with seasonal yellowtail!

<Ingredients> 2 servings

Yellowtail sashimi: 150g

Bacon: 60g

Olive oil: 1 tablespoon

Mixed herbs, cherry tomatoes: appropriate amount

<Dressing>
Soy sauce: 1 tablespoon

Vinegar: 2 tablespoons

Olive oil: 2 tablespoons

Grainy mustard: 1 teaspoon

Salt: a pinch

 

<How to make>
① Cut the yellowtail into bite-sized pieces and sprinkle with salt.

 

② Cut the bacon into strips.

 

③ Add olive oil and ② to a frying pan and cook slowly. Once the fat has rendered, remove the bacon.

 

④ Add ① and sauté while basting with oil.

 ⑤ Place the salad and ④ on a plate and pour the dressing over them.

 

The perfect pairing is "Yoshinogawa, brewed with wine yeast."

This is an unusual sake made by using yeast typically used in winemaking to brew Japanese sake.

The aroma is just like white wine, but the clean finish is like sake.

It has a mild acidity, which pairs well with the mustard-based dressing we're using this time.

 

 

So, what are everyone's plans for Christmas?

Turkey and chicken are good too, but I'd like to try pan-seared fatty yellowtail served as a salad.

How about adding another dish to your order?

 

The detailed recipe will be included in the Saturday morning edition of the Niigata Nippo newspaper.Harashin flyer、

Alternatively, it will be broadcast on NST from 18:00.

Smile Stadium's "Weekend Dish"Be sure to check it out in this section!