Go to the Recipe: Lingcod and Tentsuyu
I know you are using Ling, but what aboit oily fish I imagine this would be a strict no-no?
which probe thermometer are you using in the video? i like how the probe is so thin.
Really out of my comfort zone... Tentsuyu too intense and salty i had 1cup of water and its was perfect!
I'm loving this. I have been experimenting with Traditional Japanese cooking using "Japanese Soul Cooking" cookbook.I can't wait to try this. Do you have any substitute fish to suggest for Lingcod?
I had never had tentsuyu before making this so I wasn't sure what to expect. It's not really my cup of tea so I won't be cooking it again. I cooked the fish sous vide in the broth and used shimeji mushrooms and regular cod instead of lingcod, followed the recipe exactly for the other parts.
I didn’t have fish broth on hand, so this is how I made my tentsuyu (everything is to taste, the end product was slightly sweet and smoky, with lots of umami/fish):
-konbu kelp and bonito flakes in water
-fish sauce
-dashi powder
-soy sauce
-mirin
-sake
-gelatin as recommended in the tentsuyu recipe
Also did some tweaks:
-I cooked fresh shiitake mushrooms in the broth along with green onions and ginger slices, about 10 min
-took mushrooms out and made room for green bean (glass) noodles and the ling cod
-garnish with finely chopped green onions and season with shichimi peppers, it was delicious!
