From 霞ケ浦北浦水産事務所's kitchen in Japan. 
Carp Skin with Sweet Vinegar Miso Sauce
You might not have many opportunities to try this, but carp skin has a gelatinous texture that's quite addictive.
The origin of this recipe
It's often said that the skin of fish is delicious. A koi breeder who was making carp sashimi mentioned that they don't use the skin, so I decided to try making something with it, and it turned out delicious (^_^)/
Carp Skin with Sweet Vinegar Miso Sauce
You might not have many opportunities to try this, but carp skin has a gelatinous texture that's quite addictive.
The origin of this recipe
It's often said that the skin of fish is delicious. A koi breeder who was making carp sashimi mentioned that they don't use the skin, so I decided to try making something with it, and it turned out delicious (^_^)/
Open in Cookpad AppSteps
- 1
Briefly dip the carp skin in hot water. Once the skin starts to shrink, quickly remove it and immediately place it in ice water to cool.
- 2
If you delay removing it, the skin will dissolve. If there are any scales left, remove them by hand. They come off easily.
- 3
Remove the skin from the ice water and pat it dry. Then, cut it into thin strips.
- 4
Serve on a plate with sweet vinegar miso (or mustard miso, yuzu miso) or your preferred flavor.
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