Pecan nut tart | Emojoie Cuisine's recipe transcription
Emojoie Time required : 70minutes
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煮物（ぶりの味噌煮）｜【田舎そば川原】料理・漬物さんのレシピ書き起こし
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- 358本
材料
- ぶりの切り身 : 2切
- 長ネギ : 少々
- 生姜 : 少々
- (A) water : 150cc
- (A) Liquor : 大さじ3
- (A) Mirin : 大さじ2
- (A) sugar : 大さじ2
- (A) Soy sauce : 小さじ1
- 味噌 : 大さじ3
所要時間
30分
手順
-
1)
prepare the material
00:11
Cut the white part of the spring onion into 4 cm wide pieces.
Make an incision and remove the core.
Slice along the grain.
expose to water.
Cut the ginger into rings. -
2)
simmer
01:07
Put (A) in a frying pan and heat over high heat.
When it boils, turn off the heat and add the yellowtail fillet.
Place the ginger on top of the yellowtail, cover with a drop lid and heat.
Once boiling, cover and simmer over medium-low heat for 5 minutes.
Turn off the heat, dissolve the miso in the broth, and pour it over the yellowtail.
Cover with a drop lid.
While pouring broth over the yellowtail, cover and simmer over low heat for 5 minutes.
Turn off heat and steam for 1-2 minutes. -
3)
finish
04:42
Drain 1 spring onion.
Place 2 on a plate and pour broth over it.
Complete with 1 green onion.
Point
・Ginger has the effect of eliminating the smell of fish. You can also shred it if you like.
・If there is not enough liquid when you add the miso, add a little water.
・When simmering while pouring broth in Step 2, it is recommended to do this 2-3 times within 5 minutes.
・The yellowtail can be replaced with mackerel or grilled sardines.
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