Shizuoka's special recipe

Beni Fuji's new potato wrapping

Recipe provider:Fuji no Kuni Food City Creation Worker

Main ingredients used:Large trout red Fuji grown by the spring water of Mt. Fuji

Marine products

MaterialFor 4 people

Large trout red Fuji (or salmon) raised in the spring water of Mt. Fuji4 slices (50 g per person)
4 new potatoes 
1/2 cucumber 
1/4 carrot 
Saikyo miso50g
Appropriate amount of salt, pepper, soy sauce, butter, mayonnaise 
Balsamic vinegar10cc
Pickled juice
Cooking sake400cc
Mirin and soy sauce100cc each
Yuzu a little 

How to make

Make a cut in the fillet of red rainbow trout to wrap the ingredients, sprinkle with salt and leave for 1 hour.

Put the ingredients of the pickle soup in a vat and soak ❶ for 2 hours.

Cut the new potatoes into bite-sized pieces, steam and fry in butter, and add salt, pepper and soy sauce. Add salted cucumber and carrot slices and mix with mayonnaise.

Put ❸ in ❷ and bake in an oven heated to 180 ℃ for about 10 minutes.

❷ Mix 20cc of pickled soup and Saikyo miso in a pan, heat over low heat, and add a little balsamic vinegar to make a sauce.

❹ Apply mirin and bake for another 2 minutes, then serve on a plate and serve with sauce. Slice the salad onion or fried shredded white onion to your liking.

Recipe using "Large trout red Fuji grown by the spring water of Mt. Fuji"


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