29th Edition: [Echigo's Seasonal Delights and Local Sake: Ika no Sumi Niigata Station Front Store] x Haru Fuwari
Well, even though it's February, the cold weather continues.
Are you all enjoying some delicious alcoholic beverages?
This time, we'll be pairing a limited-edition spring sake with seasonal fish dishes!
The restaurant that will be introducing the dishes to us today is located in front of Niigata Station.
This is "Echigo's Seasonal Delights and Local Sake: Ika no Sumi"!!
Dishes made with fresh fish from off the coast of Sado Island and
You can enjoy a wide variety of local sake from Echigo and other seasonal delicacies from Niigata.
The interior of the shop has a modern atmosphere based on Japanese design, creating a relaxing and healing space.
It can also be used for special occasions such as meals with loved ones or anniversaries.
Infection control measures are perfect!
And the sake I'd like to introduce this time is a limited-edition spring sake, "Springtime"is!,
This slightly sweet sake evokes the feeling of an early arrival of spring.
The label is cute too, it makes me feel warm and fuzzy inside!
This time, we've been introduced to dishes that pair well with the gentle arrival of spring.
It's "buri daikon" (yellowtail and daikon radish stew)!
The yellowtail and daikon radish dish served at the restaurant is so large that only enough for four servings can be obtained from one yellowtail.
This is an exquisite dish, meticulously prepared by simmering it for 8 hours until even the bones are edible!
A soft texture and subtle sweetness reminiscent of spring
The delicious flavor of the yellowtail fat absorbed into the daikon radish, combined with the ginger-infused sauce,
It creates an exquisite harmony. It's fantastic!!
That said, simmering something for eight hours at home is, frankly, an extremely difficult task.
So, this time we have a message from Chef Tada of Ika no Sumi.
I learned how to make delicious yellowtail and daikon radish stew at home!
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★Material★
・Slices of yellowtail: 4-5 pieces
・Radish: 2/3 of a radish (cut into rounds and then halved)
Ginger: one piece
・Sake: 200cc
Mirin: 40cc
Soy sauce: 40cc
・Bonito stock: 40cc
・Sugar: 20g
★Recipe★
1. Quickly blanch the yellowtail fillets in boiling water, then transfer them to ice water.
Once cooled, remove excess moisture with a paper towel.
2. Blanch the sliced daikon radish. It's done when a skewer can easily pierce it.
3. Prepare the sauce. Add sake and mirin and boil until the alcohol evaporates.
After the alcohol has evaporated, add the soy sauce and sugar and bring to a boil.
4. Add bonito broth, pre-boiled daikon radish, blanched yellowtail, and ginger to the sauce.
Cover with a lid and simmer for 10 minutes.
It's finished!!
This sauce recipe can apparently be used for other simmered fish dishes as well.
Please try it with other fish as well!
☆Today's Menu☆
• Braised yellowtail with daikon radish: 858 yen (tax included)
——————-☆The shop we requested this time☆——————-
<Echigo's seasonal ingredients and local sake: Ika no Sumi Niigata Station Front Store>
[Address] 1-5-24 Higashi-odori, Chuo-ku, Niigata City, Niigata Prefecture
[Telephone] 025-242-0510
[Business Hours] 17:00-24:00
Please make a reservation before visiting.
https://www.yonekura-group.jp/shop/ikanosumi/