Key Points of the recipe
▶︎Using Seasonal Ingredients
The red sea bream turns a beautiful crimson in autumn, resembling the colors of the season’s foliage. Here, it's coated in a light fritter batter that combines the aroma of whole wheat with a subtle bitterness from dark beer. The texture is lighter than it appears—crispy yet fluffy. The sauce features the fragrant earthiness of burdock, and its flavor pairs well with the tanginess of balsamic vinegar, complementing the fritter perfectly.
▶︎Wine Pairing
For the wine, I selected an orange wine from South Africa, predominantly Chenin Blanc. Its balanced acidity and slight bitterness create a lovely accent, making it an ideal pairing for this dish.
|
|
Ingredients (Serves 2–3) | Cooking Time: Approximately 30 minutes
Tip: The slight bitterness and caramelized aroma of dark beer complement the burdock sauce in this recipe. If preferred, regular beer or carbonated water can be used as a substitute for those avoiding alcohol. Regardless of your choice, ensure the liquid is well-chilled for best results. Burdock Sauce
|
Instructions
1.Prepare the Burdock Sauce:
Place white sesame oil and burdock root in a pot over low heat. Sauté until the burdock is golden brown and fragrant. Remove from heat and drain the oil through a strainer.
2. Simmer the Sauce:
Return the burdock to the pot, add red wine, balsamic vinegar, and dark soy sauce, and simmer until the liquid is reduced by half. Taste, and add salt if necessary.
3. Prepare the Fish and Mushrooms:
Cut the red sea bream into bite-sized pieces. Arrange on a tray, sprinkle with salt, and let sit in the refrigerator for 10 minutes. Pat dry with paper towels. Separate the maitake mushrooms into small clusters.
4. Make the Fritter Batter:
In a large bowl, combine the flour and whole wheat flour. Pour in the dark beer and mix gently with chopsticks.
5. Fry the Ingredients:
Heat oil in a deep pan to 180°C. Dip the maitake mushrooms and fish pieces into the batter, then fry in the order listed.
Tip: When frying, focus on maintaining a stable temperature rather than adjusting the heat.
6. Finish and Serve:
Lightly sprinkle salt over the fried items, then arrange on a plate with the burdock sauce. 
|
|
★Advantages of Using kakugama: |
Reason for Pairing this Dish with Orange Wine
The dish’s batter has a slight bitterness from the beer, while the burdock sauce offers an earthy aroma with hints of wine and a balanced acidity from balsamic vinegar. To complement these flavors, I chose an orange wine primarily made from Chenin Blanc, with crisp acidity and a subtle fruitiness. This wine provides a balanced harmony with the dish, without being overly heavy.
