浅漬け（ナスときゅうりの白だし浅漬け）｜あさごはんチャンネルさんのレシピ書き起こし
あさごはんチャンネル Time required : 10minutes
汁物（魚のあら汁）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- fish ara : 200g
- (A)水 : 500ml
- (A)酒 : 100ml
- (A)昆布 : 5g
- (A)生姜の薄切り : 2枚(3g)
- 醤油 : 小さじ1
- 塩(魚のアラ用) : 適量
- 刻みネギ : 適量
- 塩(味付け用) : 適量
Time required
25minutes
Procedure
-
1)
Pre-treat the fish ara
00:11
Sprinkle salt (for fish ara) on the bat.
Arrange the fish bones.
Sprinkle salt (for fish husks) over the top and place in the refrigerator for 20 minutes.
Dip it in hot water (not listed), and when the surface turns white, put it in cold water (not listed).
Remove the scales, dirt, and remaining blood, and wipe off the moisture. -
2)
heat up
01:12
Put (A) and 1 in a pot and bring to a boil over medium heat.
Remove the scum and simmer over low heat for 10 minutes.
Taste and add salt (for seasoning) and soy sauce. -
3)
Serve
02:25
Put 2 in a bowl.
Finished with chopped green onions.
Point
・The amount is for two people.
・For fish ara, parts such as the head, middle bones, and hooks are used.
・20 minutes in the refrigerator is not included in the required time.
・By pre-treating the fish, the taste and odor are eliminated, resulting in a delicious finish.
・If you simmer while boiling, the juice will become cloudy.
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