5th Edition: [Ebisu Sea Bream] Pickled Female Crab × Premium Yoshinogawa Junmai Ginjo Sake

 

Although spring has officially arrived according to the calendar, the cold weather continues.
How is everyone doing?

Yoshinogawa is still in the midst of sake brewing, just like last month!

Now, for February's [Tipsy One Dish!!]

I visited restaurants and bars in Niigata Prefecture.
This is a segment where we ask you to come up with snacks that would pair well with Yoshinogawa sake!

We'd like you to consider recipes that you can try at home.

The fifth installment features a restaurant in Niigata City where you can enjoy seafood sourced from within the prefecture."Ebisu sea bream"It's you!

 

The shop has a space designed to resemble a traditional Japanese storehouse.
This izakaya (Japanese pub) is popular for its wide selection of local sake and fresh seafood delivered directly from off the coast of Sado Island.

 

This time, we're featuring Yoshinogawa sake made with Koshi Tanrei rice, specifically the 100% variety."Junmai Ginjo Gokujo Yoshinogawa"Using

 

We asked Chef Fujiwara to prepare some appetizers that would go well with it!

 

This time's menu features appetizers made with female crabs (megani) from Sado Island.

[Marinated female crab]is!
*Female crab: Female snow crab

 

 

Instructions are below ↓

<Ingredients (1 serving)>

・Female crab: 1 cup
• Dark soy sauce: 1 ladleful (approximately 180ml)
• Mirin: 1 ladleful (approximately 180ml)
• Alcohol: 0.5 ladlefuls (approximately 90ml)
- Chili peppers: a small amount
Yuzu: a small amount
*A commercial-grade ladle was used this time.

<Preparation>

Prepare the marinade.
- Add dark soy sauce, mirin, sake, chili peppers, and yuzu and bring to a boil.

 

Wait until the alcohol evaporates, and once the alcohol starts to evaporate, reduce the heat to low.
Once it calms down, turn off the heat and let it cool.
<▲Caution!> Please be very careful when letting the alcohol evaporate.

Wash the crab.

Place the ingredients in the marinade that has cooled down earlier, and cover with a paper towel (let it marinate for 1 day).

<How to make>

Prepare the marinated crabs.
① Remove the external fetus

② Hold both feet together and pull them inward, separating the shell from the feet in one swift motion.

 

③ Cut off the inside of the crab's leg joint with a knife.

④ Remove the joints at the tips of the crab legs and use a smear stick to extract the meat from the legs.

⑥ Cut the body in half and remove the roe.

⑦ Remove only the gills, and use a grinding stick to extract the flesh from the body.

⑧ Plate the dish and it's done!!

The natural sweetness of the female crab and the slightly rich sauce of the pickled crab are a perfect match.And it will have an exquisite taste!
Junmai Ginjo Gokujo YoshinogawaA refreshing aroma and a mellow, deep flavor、
The rich, marinated female crab pairs perfectly with the sake, making you want to keep drinking.！！

 

At Ebisu Tai, this"Marinated female crab (980 yen)"が
Limited time offer (until February 28th)Reservation requiredYou can enjoy it here!

Here's how the cooking process wentFebruary 9th (Sat) 18:00More broadcast
NST Smile StadiumIt will also be featured on TV!
It will be broadcast only within Niigata Prefecture, but please be sure to watch it!

 

——————-☆The shop we requested this time☆——————-

[Ebisu sea bream]

http://www.yonekura-group.jp/shop/ebisudai/

[Address] 1-3-3 Benten, Chuo-ku, Niigata City, Niigata Prefecture
[Telephone] 025-255-5522
[Business Hours] 17:00-24:00

<Parking> None
*For groups of 10 or more using the course menu,
We offer a free shuttle bus service within Niigata City.
<Regular closing days> None
<Average budget> 4,000-4,999 yen
Credit cards accepted: VISA, Mastercard, JCB
<Amenities> Private rooms available