Milk fish salad

Japanese cuisine is rich in a variety of dishes and is one of the most popular all over the world. Each dish is unique and inimitable in its own way. Here's an example of shirako. This dish is made from fish milk, which is quite unusual. This recipe describes the process of preparing such a salad. The salad is filled with ponzu sauce, it is also not difficult to cook it yourself. Milks are thin pouches filled with a white creamy mass. In fact, the product is very delicate. Before cooking a dish, you need to strengthen its texture a little, make it denser.

1. The first step is to prepare the milk. We put them on a sieve, put them under a stream of water, gently wash them.

2. Then we allow the liquid to drain to the maximum, after which we transfer it to paper towels.

3. And now we put the milk on the grill pan in one layer, send it to the fire. We warm up the product literally for one minute. This will strengthen their texture, make them a little denser.

4. Prepare the ponzu sauce. Pour light soy sauce, white rice vinegar, Mirin sauce, Dashi broth and freshly squeezed lemon juice into a bowl. Mix all the ingredients.

5. Peel the ginger root. We cut arbitrarily. Onions are peeled from the husk, cut into quarters. Garlic is also cleaned.

6. Put ginger, onion, garlic in the blender bowl. Here we pour soy sauce and rice vinegar, add tomato paste and vegetable oil. Salt to taste. Turn on the blender and chop the ingredients. The resulting paste is ginger sauce.

7. My batun onion, cut. Add a little onion and ginger sauce to a bowl with ponzu. Mix it up.

8. In a salad bowl, we spread the milk of fish, pour the ponzu sauce. Season with ginger sauce, sprinkle with onions. Done!

Serve on the table.

Bon appetit!