2021 일식조리기능사 실기영상 : 도미조림

Japanese Cuisine Technician | Braised Sea Bream Test Time: 30 minutes Difficulty: 5.5 points / 10 points Important Points If the sea bream provided is large, cut the body into three pieces. If it is small, use it whole. If the chili pepper is about 7-8cm long, use it whole. If it is larger, cut it diagonally. Burdock can easily discolor if prepared in advance, so you can remove the skin before use. In particular, vinegar is not provided for braised sea bream. Do not use vinegar. Soak it in cold water to prevent discoloration. If you are not using the burdock immediately after preparing it, continue to soak it in cold water. Cooking Instructions 0 Wash your hands 1 Boil water again: 300ml water + kelp (wipe off dust with a damp cloth) - Remove the kelp when it boils 2 Wash and separate the ingredients Burdock - Soak in cold water to prevent discoloration Sea bream - Avoid cross-contamination Store separately so it doesn't burn. 3 Boil the water to blanch the sea bream. 4 Sea bream: Remove scales - Remove fins (cut the tail into a V shape) - Open the belly - Remove gills and entrails - Wash the inside and remove moisture - Divide the head, body, and tail into equal parts - Cut the tail and body x into strips - Cut the head in half, remove entrails and bone marrow, and wash - Sprinkle 1 tsp salt on the trimmed sea bream. 5 Ginger: Finely slice - Cold water 6 Shirataki pepper: Remove stems - Prick with a toothpick 7 Burdock: Cut into 5 x 0.5 x 0.5cm sticks - Cold water 8 Make the braising sauce: 150ml dashi stock + 3T soy sauce + 3T mirin + 3T cheongju + 4T sugar 9 Blanch the sea bream: Turn off the heat - Blanch for about 15 seconds to remove impurities - Cold water - Drain moisture 10 Simmer the sea bream: Pot - Place the burdock - Sea bream - Pour the sauce - Pot Fold the cooking foil to fit the size - High heat - Cook for about 5 minutes when it starts to boil - Remove the cooking foil after 5 minutes - Check the condition of the sauce - Reduce until 4-5 tablespoons of sauce remain - Add the chili peppers - Reduce until 2-3 tablespoons of sauce remain - Turn off the heat 11 Sliced ​​ginger: Drain in a sieve to remove moisture 12 Braised sea bream is complete Serve on a plate (round plate) - Place in the back of the sea bream bowl - Place burdock and chili peppers in front of the sea bream - Pour the sauce over the braised dish to make it look glossy - Place the sliced ​​ginger upright in front