Gyosei peach salad Seafood and seasonal vegetables with yuzu vinegar

Ingredients

• ・FlatfishOne fillet
• ・Surf clamsThree
• ・BonitoOne fillet
• ・CarrotsTwo
• ・BeetsOne
• ・CucumbersTwo
• ・Baby leavesTwo bags
• ・Leek sproutsOne pack
• ・ShallotsThree to four
• ・Yuzu vinegarAn appropriate amount
• ・Rock saltAn appropriate amount
• ・Olive oilAn appropriate amount
• ・White wineAn appropriate amount

[How to cook]

1. Flatfish cured with kelp
   Fillet a flatfish to create four fillets and remove the skin. Press the fillets with kelp for up to two hours. Remove the kelp and slice the fillets thinly. Add leek sprouts and then roll them up.
2. Surf clams steamed with white wine
   Heat a pan and add one tablespoon of olive oil. Add surf clams, diced shallots, and white wine. Put a lid on the pan to steam the surf clams. *Save the liquid from cooking to prepare a sauce.
3. Lightly roasted bonito
   Sprinkle rock salt onto the bonito and let it sit for about 20 minutes. Rinse away the salt and pat dry with a paper towel. Thread the bonito onto a skewer and roast it over a gas stove. Cut it into relatively thick slices to serve.
4. Yuzu sauce
   Heat the yuzu vinegar to extract the water and to remove tartness. Add the liquid that was saved after steaming the surf clams. Thicken it with corn starch.
5. Garnishes (vegetables cut into decorative shapes)
   Thinly slice carrots, zucchini and beets to prepare garnishes.
6. Randomly cut, fresh peach
   Peel the peach and randomly cut it into appropriate sizes.
7. Finish and presentation
   Present the seafood and peaches beautifully on a plate.