Peeling ginkgo nuts is necessary when using them for teppanyaki, but it can lead to some nuts being damaged in the process. Additionally, peeled ginkgo nuts deteriorate quickly. To minimize waste, this dish was created by turning the remaining ginkgo nuts into a flavorful sauce.
Sautéed with garlic and diluted with clam broth, the sauce enhances the natural aroma of ginkgo nuts. It pairs well with mild white fish like sea bream or scallops.
▼Ingredients▼
Red snapper (sea bream)…40g
Radish…to taste
ーGinkgo Nut Sauceー
Ginkgo nuts…15g
Clam broth…50cc
Garlic (minced)…2g
Parsley (minced)…A pinch
Salt…A pinch
White pepper…A pinch
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