Vermont Tonic Vinegar Soybeans with sea bream carp
Ingredients (for 2people)
- Red sea bream sashimi
- Daikon Radish
- Baby leaf
- Perilla and red water pepper sprouts
- Olive Oil
- Vermont Tonic Vinegar Soybeans
About 10 grains
- Vermont vinegar (Vermont Tonic Soybeans pickling vinegar)
How to cook:
1Spread the shredded radish and baby leaves in a bowl and place the sea bream sashimi on top.
2Place the perilla and red water pepper sprouts if you have any, on top, and sprinkle with the vinegared soybeans.
3Drizzle with vermont vinegar and olive oil and add salt. You can add a little soy sauce if you like.