Archives for posts with tag: mirin

sushi

Ingredients

Mirin 1 tbsp
Sugar 1 tsp
Ceylon Arrack 2 tbsp
Lemon juice 2 tbsp
Soy Sauce 2 tbsp

Method

1. Gently warm the Mirin to dissolve the sugar, and then mix in all the other ingredients.
2. Serve at room temperature; this may be refrigerated and stored for up to 10 days

ceviche

Ingredients

Ceviche

4 x 100g White fish
Salt to taste
Juice of  1 lemon
2 tbsp Ceylon Arrack
3 tbsp Mirin
1 Cucumber

Dressing

2 tbsp Marinade
1 Egg yolk
1 tsp Mustard
150 ml Olive oil
Salt and pepper to taste

Method

Ceviche

1. Mix all the ingredients for the ceviche marinade together, submerge the fish in the marinade and keep in the refrigerator. Marinade for 1 hour, turning the fish over every 15 minutes.

2. Remove from the marinade, slice the fish on an angle and set aside.

3. Peel the cucumber and cut into strips, arrange underneath and on top of the ceviche.

Dressing

1. Mix 2 tbsp of the marinade together in a bowl with the egg yolk and mustard.

2. Gradually add the olive oil as for mayonnaise until it is all incorporated and thickened, adjust the seasoning to taste.

3. Drizzle the dressing around the ceviche and serve.