Ingredients
Scale
- 6 oz of white fish meat (boneless and skinless)
- 1 teaspoon mirin
- 1 teaspoon sugar
- 1 teaspoon sake
- 3 grams cornstarch
- 3 grams salt
- 1 egg white
- 1 drop of red food coloring
Instructions
- Wash and towel-dry the fish meat at least half an hour prior to cooking
- Put all ingredients except food coloring into a food processor and make a fine paste
- Cool the mixture in the fridge for 10-15 minutes
- Separate ⅓ and ⅔ of the mixture so that you end up with two parts
- Mix the food coloring into the smaller portion of the fish mixture
- Put the remaining two thirds of the mixture onto plastic wrap (on top of a bamboo bind), creating an 8×6 inch sheet
- Layer the colored fish paste on top of it, creating an 8×5 inch sheet (the white fish paste sheet should stick out from two sides)
- Roll the sheets into each other while peeling the plastic wrap away as you roll
- Wrap the rolled mix in the bamboo bind at the bottom
- Steam the roll inside the bamboo bind for 18-20 minutes
- Let the roll cool down completely before serving