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Masu no Agemono Trout in Vinegar Sauce

Name: Masu no Agemono Trout in Vinegar Sauce
Total time: 1 h 56 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 rainbow trout, 180-225 g each; 3 tbsp plain flour, for dusting; 1½ L vegetable oil, for deep-frying; 4 snow peas, strings removed; 200 g boiled bamboo shoot (about 2 cups sliced); ½ medium carrot, peeled; 5 dried shiitake mushrooms; 3 tbsp vegetable oil, for stir-frying; 700 ml cold water; 12 g kombu; 15 g dried bonito flakes (katsuobushi); 2 tbsp rice vinegar; 2 tbsp sugar; 2½ tbsp dark (koikuchi) soy sauce; 2 tbsp cornstarch, mixed with 2 tbsp water

Scored rainbow trout fillets fried crisp-skinned and covered with bamboo shoot, carrot, shiitake and snow peas in a glossy sweet-sour dashi sauce; the vinegar sharpens the river fish and the scoring keeps it flat and bone-free.

YieldServes 4
Hands-on50 min
Total1 h 56 min
Difficulty

Ingredients

fish

2rainbow trout, 180-225 g each
3 tbspplain flour, for dusting
1½ Lvegetable oil, for deep-frying

vegetables

4snow peas, strings removed
200 gboiled bamboo shoot (about 2 cups sliced)
½medium carrot, peeled
5dried shiitake mushrooms
3 tbspvegetable oil, for stir-frying

dashi

700 mlcold water
12 gkombu
15 gdried bonito flakes (katsuobushi)

sauce

2 tbsprice vinegar
2 tbspsugar
2½ tbspdark (koikuchi) soy sauce
2 tbspcornstarch, mixed with 2 tbsp water

Diet

Pescatarian

Contains

Gluten
Soy
Fish
Trout
Tuna
Bonito
Legumes (any)
Peas
Wheat
Corn (maize)
Rice
Cabbage family (any)
Bamboo shoots
Carrot
Mushrooms (any)
Shiitake
Mold-ripened and koji-fermented foods
Seaweed (any)
Kelp
Histamine (aged and fermented foods)

Taste

Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Smoke

Texture

Crisp

Equipment

Stovetop
Deep fryer
Probe thermometer

Season

Spring
Summer

Occasion

Weeknight

Effort

45–90 min active
1–3 hours total
Difficulty 3

Nutrition

Calories: moderate
Protein: moderate
Carbs: moderate
Fat: high
Fiber: moderate
Sodium: moderate

Budget

Budget: moderate

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Method

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