Comprehensive Recipe: 13 Dishes Using Ehime Ingredients (Sea Bream Rice, Sea Bream Somen, Matsuyama Chicken Karaage, Horse Mackerel Namero, etc.)
ID: 83ba8e15...
Staying at a traditional house (Airbnb) in Ehime Prefecture, we prepared 13 supreme dishes that pair perfectly with alcohol, using local fresh ingredients like red sea bream, Matsuyama chicken, horse mackerel, and octopus. You can enjoy a variety of luxurious, creative dishes unique to this travel destination, skillfully incorporating local sweet soy sauce, bankan citrus, and mandarin oranges.
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🍳 Cooking Flow
Prepare local fresh fish (red sea bream, horse mackerel, squid, octopus) procured at Ehime supermarkets, along with Matsuyama chicken and local seasonings. → Efficiently prepare dishes such as horse mackerel namero, simmered hijiki, stir-fried chicken neck (seseri), and Matsuyama chicken karaage to serve as accompaniments for drinks. → As main dishes, finish with a luxurious 'Tai-meshi' (sea bream rice) using a whole sea bream and traditional 'Tai-somen' (using hiyamugi noodles). → The next morning, make a rich Japanese-style dashi stock from the leftover sea bream bones and heads, and enjoy a delicious 'Tai-chazuke' (sea bream over rice) using the remaining meat to finish the meal.
Cooking Steps
Brief Cooking Order
Prepare local fresh fish (red sea bream, horse mackerel, squid, octopus) procured at Ehime supermarkets, along with Matsuyama chicken and local seasonings. → Efficiently prepare dishes such as horse mackerel namero, simmered hijiki, stir-fried chicken neck (seseri), and Matsuyama chicken karaage to serve as accompaniments for drinks. → As main dishes, finish with a luxurious 'Tai-meshi' (sea bream rice) using a whole sea bream and traditional 'Tai-somen' (using hiyamugi noodles). → The next morning, make a rich Japanese-style dashi stock from the leftover sea bream bones and heads, and enjoy a delicious 'Tai-chazuke' (sea bream over rice) using the remaining meat to finish the meal.
Introduction
Staying at a traditional house (Airbnb) in Ehime Prefecture, we prepared 13 supreme dishes that pair perfectly with alcohol, using local fresh ingredients like red sea bream, Matsuyama chicken, horse mackerel, and octopus. You can enjoy a variety of luxurious, creative dishes unique to this travel destination, skillfully incorporating local sweet soy sauce, bankan citrus, and mandarin oranges.
Step 1
[Simmered Hijiki] Julienne the carrots and stir-fry in oil (1 tbsp), then add raw hijiki, dried sardine powder, sweet soy sauce, and ground sesame, stir-frying until the liquid is evaporated.
Step 2
[Horse Mackerel Namero] Fillet the horse mackerel into three pieces, chop finely, and mince together on a board with chopped myoga, shiso leaves, ginger, salt, and olive oil.
Step 3
[Horse Mackerel Sashimi] Fillet the other horse mackerel, cut into chunks, garnish with julienned ginger, and serve simply with local sweet soy sauce.
Step 4
[Stir-fried Kelp and Seseri with Chili] Chop large chili peppers, stir-fry in a pan with bite-sized pieces of seseri, then finish with black pepper, finely torn dried kelp, and sake (2 tbsp).
Step 5
[Matsuyama Chicken Karaage] Cut chicken into bite-sized pieces, rub thoroughly with sweet soy sauce (40ml) and minced garlic and ginger (30g each), coat with potato starch (7 tbsp), and fry in 1cm of oil until crispy. Finish with a sprinkle of salt and serve with lemon.
Ingredients List
Important Notes
Ehime Prefecture's sweet soy sauce (such as Higiri Shoyu) provides a deep sweetness without needing to add sugar or mirin, making it very convenient as a base for various simmered dishes, karaage, and sauces. 💡
When making fish namero or carpaccio, if the fish is fresh, simply combining it with salt, olive oil, and the acidity of local citrus (mandarin or bankan) will dramatically tighten and enhance the flavors. ⚠️
For Tai-somen, using 'hiyamugi' noodles instead of somen allows the rich sea bream broth to coat the noodles better, and you can enjoy the chewy texture. 🍳
Like the Tai-chazuke the next morning, do not discard fish bones or heads; keep them until the next day to use as stock so you can enjoy the ingredients without any waste. 👥
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