Ingredients
・Ayaka Suisan mahi-mahi
・Hirado asparagus
・Hirado pufferfish confit
・Natsuka orange juice
・Tanenowa Oil Refinery rapeseed oil
・Mitsuru Shoyu soy sauce lees
・Tartar sauce
・Fika Bakery pain rustique
Instructions
Chef Tadahiro Yamaguchi at Ryokan Tanoura Onsen prepared our deluxe sandwich. Deep-fry the just-caught mahi-mahi in fresh rapeseed oil. Sharpen the tartar sauce with the acidity of Natsuka orange juice. Halve the bread and spread the pufferfish confit. Layer the mahi-mahi, tartar sauce, and Hirado asparagus. Sprinkle with soy sauce lees to finish. The hearty yet light and tender mahi-mahi that expresses the scent of Nagasaki seas pairs well with moderately chewy bread, and the texture of asparagus provides just the right accent.
