Japanese Cutlets With Sweet Wine Dressing Recipe

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Type: Japanese Cutlets With Sweet Wine Dressing Free Cooking Recipe – Japanese Foods

Good stuff!

Ingredients / Directions
750 g cutlets of gemfish
kingfish
1 jewfish
tuna or nortas
1 ocean trout
4 tb plum or rice vinegar
2 tb soy sauce
2 tb mirin wine
3 ts sugar
1 1/2 c shredded white radish,
1 soaked in water
1/2 sheet nori
cut in thin
1 strips
1 lebanese cucumber halved,
1 seeded and sliced
Marinate fish cutlets in combined vinegar
soy sauce
mirin wine and
sugar. Place in refrigerator for 1 hour(s). Remove cutlets from mari-
nade and grill or barbecue
using medium heat
for 3 to 4 minutes on
each side or until flesh flakes. Brush cutlets with marinade during
cooking. Heat remaining marinade to boiling point. Drain radish and
mix with nori. Arrange cutlets on a plate with radish
nori and
cucumber. Just before serving
spoon heated marinade over cutlets.

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