皮の湯引き
Parboiled pufferfish skin
A dish of finely cut pufferfish put under boiling water and then quickly rinsed in ice water.
てっさ
Tessa (Pufferfish sashimi)
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Ingredients:
Pufferfish
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Cooking:
Raw
Pufferfish lightly battered and fried in oil.
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Ingredients:
Pufferfish
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Cooking:
Deep-fry
ふぐのあんかけ
Puffer fish sauce
ふぐのオーブン塩焼
Oven-baked pufferfish
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Ingredients:
Pufferfish
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Cooking:
Oven-baking
ふぐのオーブン香草焼
Oven-roasted blowfish with herbs
ふぐのオーブン明太子焼
Blowfish Oven Grilled Mentaiko
ふぐグラタン白子入り
Fugu gratin with milt
ふぐのたたき
Sashimi of Tiger Puffer Fish (grilled surface)
ふぐの茶碗蒸し
Steamed blowfish chawanmushi
ふぐの天ぷら
Pufferfish tempura
Pufferfish coated in a soft wheat flour batter and deep-fried.
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Ingredients:
Pufferfish, Wheat flour
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Flavor:
Cooking oil
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Cooking:
Deep-fry
Milt coated in flour batter and deep fried in oil.
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Ingredients:
Hen's egg, Milt, Wheat flour
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Flavor:
Cooking oil
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Cooking:
Deep-fry
厚切りてっさ白菜添え
Thickly sliced With Chinese cabbage
大皿てっさ
Tessa (Pufferfish sashimi)platter
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Ingredients:
Pufferfish
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Cooking:
Raw
かにみそ
Miso-like paste of crab organs
A part of the crab known as the mid-gut gland, seared whilst still in the shell or used in sushi.
炭火焼ふぐ
Charcoal-grilled blowfish
ふぐの身のあぶり焼
Grilled blowfish meat
Rice topped with pufferfish meat and condiments, with dashi or Japanese tea poured over.
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Ingredients:
Pufferfish, Rice
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Cooking:
Cover/Add
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)