Crown Tournament 10/19/2019 - Aemaze あえまぜ - Fish Salad (aka Fish Shooters), Sakabite さかびて - Fish Flavored with Sake & Dashizake だし酒
| Aemaze あえまぜ - Fish Salad (aka Fish Shooters)|
Grilled salt-cured fish (shiobiki)
Fish-paste cake (kamaboko)
Fish salad (aemaze)
Hot water over rice (yuzuke)
Fish flavored in sake (sakabite)
Fermented intestines of sea cucumber (konowata)
Salt for flavoring (teshio)
Research indicated that aemaze's originates in the Muromachi period. It is the predecessor of namasu (raw salads), which is itself the predecessor of modern day sashimi. Further research indicated that Namasu typically consisted of slices of raw fish with vegetables or fruit with a vinegar based dressing. Aemaze, is a similar dish of fish that has been marinated in a sake based dressing. Finding information on how to recreate this dish is very, very scarce. Below is my interpretation based on research. Caveat: This may not have any resemblance to the intended dish that was served to Iemetsu. This was one of the most popular and requested dishes of Crown.
6 oz. sushi-grade fresh fish (I used red snapper)
2 tbsp. soy sauce
2 tbsp mirrin
2 tbsp sake
2 tbsp. sesame oil
Juice from one tangerine, lemon or lime
1 tbsp. finely chopped green onion
thinly sliced tangerine
Please note--you should use sushi-grade fish, however, talk to your grocer! Sushi grade fish is expen$ive. This salad is a ceviche style salad and when I asked my grocer about that he explained that I could used any fresh fish for ceviche, as long as I made sure that the fish "cooked" in its marinade. He further explained that the acids that were used would denature the protein in the fish, and while this would not kill the bacteria present it would cook the fish. I cannot stress enough if you are planning on using this recipe your fish absolutely MUST BE FRESH!
I marinated the fish overnight in the same cure that I used for the sakabite (below). Remove your fish from the marinade, rinse and then dry it off. Thinly slice your fish and lay the slices onto your serving plate.
Mix together the soy sauce and sesame oil. Add green onion and tangerine juice. Drizzle the sauce over the fish slices. Garnish with the thinly sliced pieces of tangerine. Refrigerate until ready to serve.
Another dish that was recreated for Crown Tournament was the Fish flavored with Sake. I was able to locate instructions for this in the Ryōri Monogatari.
Gather an assortment of things that have a good salty manner from among such things as salted tai (red snapper), abalone, tara (codfish), salmon, or ayu (trout); karasumi (salted mullet roe); kabura hone(turnip bones? whale bones?); swan; wild goose; or wild duck. Ken is kunenbo (mandarin orange or yuzu). There are other directions besides this. It is good to pour dashizake over it.
Fish flavored in sake (sakabite) (さかびて) - Gather an assortment of things that have a good salty manner from among such things as salted tai (red snapper), abalone, tara (codfish), salmon, or ayu(trout); karasumi (salted mullet roe); kabura hone (whale bones?); swan; wild goose; or wild duck. Ken is kunenbo (mandarin orange, yuzu). There are other directions besides this. It is good to pour dashi-zake over it
1 pound fish of choice (I used whiting)
2 ½ tsp. salt
1 tbsp. sake
Cut your fish into bite sized pieces, pat dry and then place into a food storage bag or a lidded glass dish. Sprinkle salt and sake on your fish, making sure that each piece is evenly coated. Cover the container and refrigerate over night. You can refrigerate up to 36 hours, turning fish every 12 hours, however the longer the fish marinates the saltier it gets until it becomes unpleasantly salty.
Remove fish from the marinade, rinse off any remaining salt before cooking it. I broiled the fish in my oven until it started to turn brown and was very fragrant (this took less then five minutes!).
DASHI だし (BASIC STOCK)
Chip katsuo into good size pieces, and when you have 1 shō worth, add 1 shō 5 gō of water and simmer. Sip to test and should remove the katsuo when it matches your taste. Too sweet is no good. The dashi may be boiled a second time and used.
6 cups cold water
1 ounce dried kombu (kelp)
~1 cup dried katsuboshi (dried bonito)
Bring water and kombu just to a boil in a large pot over high heat. Remove from heat and remove kombu. Sprinkle bonito over liquid; let stand 3 minutes and, if necessary, stir to make bonito sink. Pour through a cheesecloth lined sieve into a bowl.
DASHIZAKE だし酒 (SAKE STOCK)
Add a little salt to katsuo. Add one or two splashes of new sake, boil and cool.
1 tbsp. katsuo (bonito)
1/4 c. sake
1-2 tbsp. salt
2 3/4 c. water
Bring water and sake just to a boil in a large pot over high heat. Remove from heat and sprinkle bonito over liquid; let stand 3 minutes and, if necessary, stir to make bonito sink. Pour through a cheesecloth lined sieve into a bowl. Serve.