Japan Sake and Shochu Makers Association | JSS
The sweet and sour flavor of chunky grapefruit adds a delicious accent to this dish!
By adding some chewy grapefruits into a refreshing seafood carpaccio, you can easily make a new and unique fresh salad. The vitamin C from the grapefruits will also do wonders for your skin such as preventing wrinkles and protect you from damage from the sun.
In addition, when you mix peeled shrimp in sake first, you can neutralize any unwanted odors from the shrimp. Then, by adding salad dressing, the flavor will taste smoother and less sour.
The salad is also very visually pleasing, so it can be a good dish to prepare for parties.
| ・6 slices white-fleshed fish (E.g. Seabream) |
| ・80g shrimp (Shell removed) |
| ・Japanese sake (As needed) |
| ・Grapefruit pulp (Half a grapefruit) |
| ・Lettuce or mesclun greens (As needed) |
| ・Sprout or Japanese mustard (As needed) |
| (A) |
| ┗ Grapefruit juice (Half a grapefruit) |
| ┗ A pinch of salt |
| ┗ 1 dash of ground pepper |
| ┗ 1 teaspoon of nikirizake (sake with its alcohol evaporated) |
| ┗ 1 tablespoon of olive oil |
Step 1:
Cut a grapefruit in half. Squeeze the juice out from the one half, and peel the skin and the pith from the other half.
Step 2:
Wash the vegetables with water and drain well.
Step 3:
Add Japanese sake to the peeled shrimp, mix well, then boil quickly.
Step 4:
Decorate the vegetables (Step 2), sliced fish, shrimp (Step 3), and grapefruit (Step 1) on a plate.
Step 5:
Mix the grapefruit juice (A) and pour it over the ingredients (Step 4).
Stay cool and healthy with another sake recipe–edamame potage!
