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Tataki of saury ｜ Party Kitchen ――Recipe transcription of party kitchen

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Ingredients

Pacific saury : 2 animals
Japanese ginger : 1 piece
Ginger : 1 piece
Roasted sesame : Appropriate amount
Green onion : Appropriate amount

Time required

20minutes

Procedure

1) Clean the saury 00:09
Scrape off the scales with a kitchen knife.
Drop the head and put a knife on the ventral side to scrape out the internal organs. Drop your belly with a notched line.
Rinse the blood cleanly with running water and wipe off the water.
2) Fillet 01:40
Make a cut only in the ventral skin of the lower body and cut to the middle bone.
Make a cut only in the dorsal skin of the lower body and cut to the middle bone.
Cut off yourself.
Make a cut only in the dorsal skin of the upper body and cut to the middle bone.
Make a cut only in the ventral skin of the upper body and cut to the middle bone.
Peel off, scrape the abdomen, and peel.
3) Make a tataki 03:14
Cut the bloody bones and chop them roughly.
4) Finish 03:54
Finely chop the Japanese ginger and ginger, and add sesame seeds. Sprinkle green onions.

Point

・ Use fresh saury as much as possible.
・ Suppress the odor by flushing the blood with running water and wiping the water.
・ By using myoga and ginger, the odor is suppressed. It also serves as an accent to the texture.
・ You can keep the freshness by handling it quickly. Be careful not to touch it more than necessary, as it will hurt at the temperature of your hands.