Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pickled matsumae. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Pickled Matsumae is one of the most favored of current viral foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Pickled Matsumae is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook pickled matsumae using 8 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Pickled Matsumae:
- Make ready 2 pieces Dried squid
- Make ready 30 cm Kombu
- Prepare 1 small Carrot
- Make ready 6 small pieces Herring roe
- Take 133 ml ●Sake
- Make ready 133 ml ●Mirin
- Take 133 ml ●Soy sauce
- Make ready 1 Yuzu peel
Instructions to make Pickled Matsumae:
- Use three times the amount of water for every 100 g of herring row with a small teaspoon of salt (not listed), and let soak for 2 hours changing the water 5-6 times. Lastly, peel the membrane from the roe.
- Lightly pat dry both sides of the dried squid with a rag that has been thoroughly rung out. (Cheap paper towels will leave behind lint, so they're no good).
- Cut off the legs, and cut off the hard parts from the trunk (you won't use them).
- Cut it up as finely as you possibly can with a pair of scissors as it'll expand later when cooking. If the squid is too tough, sprinkle with sake or soak completely to soften. Keep the leftover sake for later as we'll use it later.
- Lightly wipe the konbu seaweed with a rag, sprinkle with sake to soften, and julienne. If the konbu is too soft, it will be difficult to cut, so be careful.
- Finely chop the carrots as well.
- Add the • ingredients to a small saucepan, and bring to a boil.
- Wipe the water from the desalted herring roe, and cut into pieces.
- Place the squid cut into thin strips, the konbu, the carrots, and herring roe into a bowl along with the cooled Step 7, and mix.
- Let sit in the fridge, stirring it around from time to time (if you keep nibbling at it to test the flavor, it'll be gone before you know it). After it has softened and turned an amber color and the konbu has turned sticky, it's done.
- I garnished the dish with julienned yuzu peel for aroma.
- It is best to eat it within 5 days to 1 week.
So that’s going to wrap this up for this special food pickled matsumae recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this site in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to pickled matsumae cooking. Go on get cooking!
