クレープ（クレームブリュレクレープ）｜Les sens cielさんのレシピ書き起こし
Les sens ciel Time required : 60minutes
#Seafood dishes
#Appetizers
#Side dishes
#Speed cooking
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
Sabapon Vinegar ｜ Kenmasu Cooking's recipe transcription
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Ingredients
- Mackerel can (boiled in water) : 1 can
- onion : 1/4 piece
- Macrophyll : 2 sheets
- Ajipon : 3 tbsp
Time required
3minutes
Procedure
-
1)
Cut the ingredients
00:30
Slice the onion thinly along the fibers and expose to water to remove slime and spiciness.
Cut the perilla into thin strips, expose to water, and then drain. -
2)
Drain the mackerel can
03:23
Drain the mackerel can and serve on a plate.
-
3)
Serve
03:52
Place sliced onions on top of mackerel, sprinkle with ponzu sauce, and treat with perilla leaves to complete!
Point
Onions may be sliced using a slicer.
When onions are cut along the fibers, they have a crispy and chewy texture and are spicy, and when cut along the fibers, they have a soft texture.
If you have time to spare, spread the onion sly on kitchen paper immediately after slicing and leave it in a well-ventilated place for about 10 minutes to remove the spiciness. , Recommended.
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