Robata Grill Recipes - Alfonsino Robatayaki
If you are keen on owning a robata grill, then you may want to try preparing these recipes and to see if you are skilled enough to please yourself and your guests.
Mixed ingredients
Alfonsino
● cold water
● 5g brown sugar
● 30g sea salt
● 5 ml rice vinegar
● 140 g alfonsino fillet, peeled
● 100g protein
● 200g Japanese puffed millet cake (rare)
Vegetables
2 King brown mushrooms
● oil for cooking
● butter, for cooking
● 2 onions
● Extra virgin olive oil
● salt and white pepper
Aji vinegar
● 23 g Aji almond paste
● 12 g rice vinegar (shiragiku)
● 12 g grape seed oil
● 6 g grapefruit juice
● 1 g salt
● 1 g white pepper
● 2 g ginger
Kamkoku sambal
● 120 ml soy sauce
● 80 ml (1 / 3 cup) water
● 3 G sambal oelek
● 36 g brown sugar
● 5 ml sesame oil
Truffle poke sauce
● 30 g Aji vinegar
● 180 ml kamkoku sambal
● 60 ml (1 / 4 cup) of truffle oil
● 10 g chopped cilantro
● 10 ml fresh lime juice, decorated with lime peel
Balsamic Spray
● 30 ml balsamic vinegar
● 90 mL grape seed oil
● 30 ml soy sauce
Cooking Instructions
1. Set up the robata grill, burn the prepared charcoal into the fuel tank below, and then light it until the prepared charcoal is burned into the glowing wood block. Do not use lighter liquid or any liquid fuel when igniting Changchun flower.
2. First, you need to prepare raw materials for alfonsino. To make salt water, you need to mix vinegar, salt and sugar in a large bowl and pour 2 / 3 of the water (about 3-4 cups of water) into it.
3. Prepare a shallow plate and place the fish skin upward. Pour the salted liquid into the plate, enough to submerge the pulp, but keep the skin dry. Boil the fish for 30 minutes, then transfer to a clean dry plate and refrigerate for later use.
4. Beat the egg white into foam and refrigerate it for later use.
5. Put the crackers on the plate and put them aside.
6. Cut the mushroom into a crisscross shape, and then cut it in half along the length direction in the lower part of the stem until it is made into 20 small squares. Put the frying pan on the stove, set the temperature to medium high temperature, and then start heating the grease. Add mushrooms and stir fry for 1-2 minutes until the outside of the mushroom softens, then transfer to a clean plate and allow to cool.
7. Remove all the outer layers of dried shallots, cut them into small pieces, and put them aside for future use.
8. Mix all the ingredients used for vinegar in a small bowl this time, and stir well. You should have enough food to cook all the food.
9. Treat the ingredients of kamkoku sambal sauce the same way and put them aside for later use.
10. To make truffle sauce, mix kamkoku sambal and Aji vinegar in a blender, then gradually add truffle oil until the whole mixture thickens to a sauce. When this happens, transfer the sauce to a small bowl, stir well, pour in the coriander and lime juice, and set aside.
11. Mix the oil, soy sauce and vinegar in the spray bottle to spray the balsam. Put it aside for future use.
12. Stab 4 strings across the entire width of the fish to maintain stability. Place it on the lowest grill grate of the robata grill, with its skin facing the charcoal for 3 to 5 minutes, so that it will get heat directly from the prepared charcoal. Grill for another 15 – 20 minutes, and poke the fish with toothpicks every 5 minutes or so to release fat.
13. Brush with a brush, and then apply the egg white mixed before on the fish skin, then immerse the fish skin in the rice cake until it is completely coated.
14. Put the fish back in the robata grill, but this time on the second grill to reduce the heat exposure and point the skin side down toward the heat source. Spray the fish skin with a light black vinegar spray, and then spray Changchun charcoal, so as to mix the vinegar mixture into the charcoal smoke, so as to add flavor to the fish. Cover the fish skin with a metal bowl, and then continue to grill until the rice fruit covered with the fish skin is crisp. Turn to the other side until the fish are medium rare.
15. Also bake mushrooms, then spray with vinegar spray (gently), then cover with metal bowl or upside down frying pan and grill until soft.
16. Use the brush again this time in order to smear the onion on the olive oil. Spray again with vinegar spray and cook until soft. Place the vegetables on the third floor of the grill because they don't need too much heat and are usually grilled at a low but stable temperature.
17. Now, alfonsino robatayaki is ready! Cut the fish lengthwise into 4 pieces and put them on the plate. Cut the onions diagonally to enhance the beauty of the food and arrange them at the top of each slice. Place the mushrooms on both sides of the fillet and sprinkle with truffle P sauce. Sprinkle with lemon peel and sprinkle on top.
Chef's Notes
● Yamasa soy sauce enhances the flavor of the sauce. Select this sauce if it is available in your area.
● you can get Aji almond paste from Latin American grocers online because it's Peruvian.
● even if sambal oelek is Indian chili, shrimp and caviar, you can buy a bottle at Amazon.
● truffle oil is easy to find online or at the local grocery store.
