Japanese Cutlets With Sweet Wine Dressing


Japanese Cutlets With Sweet Wine Dressing

Typically, Japanese soy sauce is lighter and thinner, making it an ideal accompaniment for subtler dishes paired with a good white wine. Opt for a Sauvignon Blanc, sparkling wine (white or Rose) or Pinot Gris.


750 g  cutlets of gemfish, kingfish
      1    jewfish, tuna or nortas
      1    ocean trout
      4 tb plum or rice vinegar
      2 tb soy sauce
      2 tb mirin wine
      3 ts sugar
  1 1/2 c  shredded white radish,
      1    soaked in water
    1/2    sheet nori, cut in thin
      1    strips
      1    lebanese cucumber halved,
      1    seeded and sliced


Procedures: Marinate fish cutlets in combined vinegar, soy sauce, mirin wine and
sugar. Place in refrigerator for 1 hour. Remove cutlets from Mari-
nade and grill or barbecue, using medium heat, for 3 to 4 minutes on each
side or until flesh flakes. Brush cutlets with marinade during cooking
. Heat remaining marinade to boiling point. Drain radish and
mix with nori. Arrange cutlets on a plate with radish, nori and
cucumber. Just before serving, spoon heated marinade over cutlets.

Keywords: Japanese Cutlets With Sweet Wine Dressing

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