Explore Odawara, a city rich in tradition and history, with our host Yu Hayami. Taste the bounty of land, sky and sea.
Ingredients
Mame-aji (juvenile horse mackerel)
Spring roll wrappers
Sansho leaves
Vegetable oil, for deep frying
Citrus peel
Micro coriander
For the Sansho oil:
Vegetable oil
Sansho peppercorns
For the citrus sauce:
Citrus fruit
Sugar
Salt
Olive oil
Directions
1. Remove the gills and other parts of the fish (tough pelvic, dorsal fins, large bones, etc.).
2. Wrap up firmly in a spring roll sheet, place Sansho leaves (or other herbs) along the edge. Deep fry.
3. Make the citrus sauce and Sansho oil.
4. Plate the fish spring roll. Sprinkle with salt, citrus sauce and micro coriander. Drizzle with Sansho oil and garnish with citrus peel.