46 # 44 Cooking Contest Battle Fish, Dessert Edition.txt (1/2)

The fourth category is Aeon's favorite fish dish. The blonde-haired handsome man is the Thai Poirette... The choice of Poirette is quite a feat... Poirette is similar to sauté, but the difference is that Poirette is steamed and sauté is sautéed and grilled.

Since it's a steamed dish, you can enjoy the aroma. The workmanship is excellent, but it's just an ordinary poelee... apparently they don't take into account the opinions of the judges so far.

The judges' score is 10 all the way to 10, which is also a given.

Well, it's my turn. I had already decided what I was going to cook. The old man at the fishmonger said, ”Grill, steam, and boil.

Baking, steaming and boiling down. Each has its own merits.... but you have to remember, Seigo. But remember, Seigo, you have to savor the true taste of the fish to be able to cook it!

That means I make sashimi. But that's not all I make. I'm sure you've figured it out by now... I make what Japan is famous for: sushi!

The first thing I did was to make sushi vinegar. The ingredients are vinegar, sugar and salt. You can change the taste of the vinegar with the amount you add. I make two kinds of sushi vinegar: one with the same amount of vinegar and sugar, and one with a little less sugar.

The next step is to make the sushi rice. The first step is to cook the rice. When making sushi rice, it is important to use less water. The reason for this is because sushi vinegar will be added to the rice later. Put the cooked rice into the bucket, add the sushi vinegar and mix it with a rice scoop. Then another sushi vinegar is used to complete the sushi rice.

Now, it's time to get to work. Choose the fish and dismantle it. I chose tuna, salmon and sea bream. This time, I selected the fish carefully. You can't miss big and medium fatty tuna, and salmon is one of the most popular ones.

And I chose red sea bream because it is easy to eat. This time we avoided squid, octopus, shrimp, crab and scallop because it was a fish dish. It was delicious, though.

Then we took it apart. I'm going to take it apart in general. I hold the pieces up to show the judges what I'm doing. What I do is a dismantling show. This is also what the old man at the fishmonger said.

If you are going to make sushi, you have to do a dismantling show. A dish shines when the customer is entertained.

That's why I chose sushi.

The demolition show is over. I grip the rice. Three times with one hand, I gripped it gently to make the neta. The fish was bite-sized, and the ingredients were fatty tuna, medium fatty tuna, salmon and sea bream. I seared each of them with a gas burner. I made 8 neta in total.

I used soy sauce, wasabi-soy sauce, salt and grated ponzu to dip the fish in.