Black Tiger and Canola with Egg Yolk Dressing (Ebi to Nanohana no Kimi-zu-ae) |
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| 10 black tigers |  |
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| 200g canola (nanohana) | |||||
| 3 egg yolk (kimi) | |||||
A |
2 tbsp vinegar (su) | ||||
| 1 tbsp mirin | nanohana | ||||
| 1 tbsp sugar (satou) | |||||
| 1 tsp light soy sauce (usukuchi) | |||||
| a pinch salt (shio) | |||||
| 3 tbsp bonito and kelp soup (dashi) | |||||
1. Cut the stem of canola and boil in salted hot water. 2. Peal black tigers leaving the tail segment intact, and boil with salted hog water. 3. Put egg yolks, bonito and kelp soup and seasoninngs shown A in a bowl. Place the bowl in a pan of hot water over heat and keep stirring for 10 minutes until thick. 4. Put black tigers and canola in individual bowls, and pour egg yolk dressing on top. Serves 5 |
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