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Ingredients
1 lobe organic Shetland cod liver, 8-12 ounces
1 teaspoon salt
6 ounces sake in a bowl for marinating
scallions, sliced finely
Momiji Oroshi
1 pound daikon root, peeled and coarsely chopped
1/3 cup water
¼ teaspoon togarashi pepper
¼ teaspoon hot paprika
Ponzu
4 tablespoons soy sauce
8 tablespoons rice vinegar
2 tablespoons lemon juice
¾ inch square kombu (dried seaweed)
Combine all ingredients. Leave overnight or longer in refrigerator.
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Method
Momiji Oroshi: Puree daikon in water in blender. Pour pureed mixture into a cheese cloth or fine sieve to drain for ½ hour. Place in a non-reactive stainless steel or a glass bowl. Whisk in the togarashi and paprika. Cover and refrigerate until needed, but should be made fresh each day.
Ponzu
Heat the kombu over a gas flame or under a broiler (grill), then out into a bowl with all other ingredients. Leave overnight or longer in the refrigerator.
Organic Cod Liver
Boil 2 quarts of water with 1 teaspoon salt in a small but deep pan. Turn off the heat. Cut the organic Shetland cod liver into 2 inch cubes.
Marinate in sake for 1 minute, then dip into hot water for 30 seconds.
Plate and garnish with scallions and momiji oroshi. Drizzle the ponzu over the top.
Serves 8
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