杉養蜂園

Vermont Tonic Vinegar Soybeans with sea bream carp

Vermont Tonic Vinegar Soybeans with sea bream carp

Products for this recipe

バーモンド酢大豆 400g
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Ingredients (for 2people)

  • Red sea bream sashimi

    6~8slices

  • Daikon Radish

    Around4cm

  • Baby leaf

    A little

  • Perilla and red water pepper sprouts

    A little

  • Olive Oil

    15g

  • Salt

    As appropriate

  • Vermont Tonic Vinegar Soybeans

    About 10 grains

  • Vermont vinegar (Vermont Tonic Soybeans pickling vinegar)

    15g

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.

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