Vermont Vinegared Soybeans and Red Sea Bream Carpaccio
Ingredients (for 2 people)
- Sea bream sashimi
6 to 8 slices
- Japanese white radish
Approximately 4cm long
- Baby Leaf
a little
- Perilla and red tade
A little of each
- Olive oil
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- salt
Appropriate amount
- Vermont Tonic Vinegar Soybeans
Approximately 10 capsules
- Vermont Vinegar (soybean pickling vinegar)
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How to make it
1Place shredded daikon radish and baby leaves in a bowl and top with sea bream sashimi.
2Add chopped shiso leaves and red beni tofu if available, and sprinkle with vinegared soybeans.
3Pour on the Vermont vinegar and olive oil, sprinkle on some salt, and add a little soy sauce if you like.