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塩サバ|食事処さくらさんのレシピ書き起こし

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材料

  • salted mackerel : 1 fish
  • 大根 : 350g
  • (A) Vinegar : 大さじ2
  • (A) Sugar : 大さじ1
  • (A) Ajinomoto : ひとつまみ
  • (A) sliced hawk claw : 少々

所要時間

25分

手順

  1. 1) make preparations 00:18

    Transfer the salted mackerel to a tray, pour sake on both sides, and place in the refrigerator for about 5 minutes.

  2. 2) Make grated radish 01:16

    Peel the radish thickly and grate it with a grater.
    After that, drain the water until the weight is reduced by half.
    Add (A) to the container containing the grated radish and mix.
    Put in the refrigerator to let the flavors meld.

  3. 3) remove bones from salted mackerel 04:11

    Wipe off the moisture from the salted mackerel in step 1 with kitchen paper.
    Cut off the pectoral and ventral fins of the salted mackerel, and scrape off the abdominal bones with a kitchen knife.
    Remove the bones by removing the bones.
    After removing the bones, cut into bite-sized pieces.
    Oil (not listed) is applied to a frying pan, and the salted mackerel is placed skin side down.

  4. 4) 焼く 08:03

    3のフライパンを弱火にかける。
    皮目に焼き色がついたら裏返し、身に火が通ったら、フライパンの火を止める。

  5. 5) 盛り付ける 09:53

    皿に、水気を切った2と塩サバを盛り付けて完成。

Point

・By pouring sake on the salted mackerel, the smell can be removed when the alcohol evaporates.
・Because daikon radish has harshness at the transition between the skin and the fiber, it is better to peel the skin thickly.
・If it is troublesome to remove the bones, use salted mackerel with the bones removed.
・You can remove the smell by wiping off the oil that comes out when you heat the salted mackerel with kitchen paper.

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