Grilled cherry sea bream in washi

Grilled cherry sea bream in washi

Points for the recipe:
It's a spring-like dish using cherry sea bream and cherry leaves for this recipe. We also recommend a Western-style arrangement by replacing the sake soaked in washi (replace with paper towels) with white wine, wrapping with herbs, and baking.

Cherry sea bream is a seasonal tradition of spring in Japan.
The name of cherry sea bream is called that because it can be caught when the cherry blossoms are in bloom for the spawning season in summer and has a color of beautiful cherry blossoms. "Sakura-dai" written in katakana is another fish for reference.

Ingredients (1 person):

Sea bream 50g (cut into 5mm thick slices for sashimi)
Sakura leaves (pickled in salt) ・・・ ・・2 sheets
Hosho paper (washi: Japanese paper)・・3 sheets (19cm×21cm)
Salt ・・・・・ as needed


1. Pour sake into a vat, soak 3 sheets of hoshoshi (washi) evenly, and place them on a cutting board.

2. Place a cherry leaf in the center of each paper, arrange the cherry anthias fillets, sprinkle lightly with salt, and cover with a cherry leaf. Close the paper.

3. Place the wrapped cherry sea bream on the grill pan (outer lid) heated over high heat for 5 minutes, then reduce the heat to low and cook for 7 minutes.

4. Remove from the heat and serve on a platter.


★ Points for the recipe with kakugama (difference from other cooking tools)

One of the surprising features of kakugama is that the outer lid can also be used as a cooking tool. You can use a small amount of heat to gradually heat the food, so even if you use washi like in this dish, the washi will not burn.
It gently heats the food so that the ingredients become soft and fluffy.

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