Japanese Seafood Recipes - Grilled Fish Rolls Stuffed with Burdock Recipe

Ingredients

• 7 oz (200 g) burdock root

• 1 cup (250 ml) Cold Soba Dashi Broth (see recipe)

• 1/2 cup (125 ml) water

• 4 teaspoons sugar

• 1 lb (500 g) mackerel or Atlantic hair­tail fillets

• 3 tablespoons Seafood Glazing Sauce (see recipe)        

• Baby daikon radish, peeled and boiled in lightly salted water for 5 minutes, to serve

• Sansho powder, to taste

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Method:

1. Clean the burdock, slice into quarters lengthwise and cut each quarter into 5-in (12-cm) sticks. Bring the Cold Soba Dashi Broth, water and sugar to a boil in a saucepan. Add the burdock and boil for about 20 minutes, or until the burdock is soft enough to be pierced by a fork. Drain and cool.

2. Cut the fish fillets into long strips that are about 1/2 in (1 cm) thick. Take three sticks of boiled burdock and wind a strip of fish around them to form a tight bundle. Fasten the bundles by inserting two or three skewers across the burdock sticks. Continue until all the burdock sticks and fish fillets are used up.

3. Grill the wrapped burdock bundles under a broiler or over a charcoal fire for about 10 minutes or until the fish is cooked, brushing the outside with Seafood Glazing Sauce and turning over three or four times to brown evenly.

4. Remove the skewers and cut the rolls into 3/4-in (2-cm) pieces. Serve with the cooked daikon and a sprinkling of the sansho pepper.