しそ巻き（ナスのしそ巻き）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし
Shinpei Kurihara "Feast Channel" Time required : 20minutes
Japanese-style mini hamburger ｜ Homemade Luxury / Recipe transcription of handmade luxury goods
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Ingredients
- Mackerel can : 1 can (150g)
- Leek : 1/4
- Macrophyll : Three
- (A) Bread crumbs : 3 tbsp
- (A) Egg : 1/2 piece
- (A) Salt : 1/8 teaspoon
- (A) Soy sauce : 1/2 teaspoon
- (A) Mirin : 1 teaspoon
- (A) Pepper : Appropriate amount
- (A) White sesame : Appropriate amount
- Salad oil : Appropriate amount
Time required
15minutes
Procedure
-
1)
Finely chop the green onions and perilla
00:08
Finely chop the green onions and perilla and put them in a bowl.
-
2)
Put mackerel can and (A) in 1 and mix well to mold.
00:55
Put the drained mackerel can, (A) in 1 and mix well while crushing the mackerel. Then mold into four.
-
3)
Bake in a frying pan until both sides are browned.
02:39
In an oiled frying pan, bake 2 on medium low heat until both sides are browned. Cover and steam over low heat for 3-4 minutes.
-
4)
Serve on a plate and you're done
03:42
Serve on a plate and you're done.
Point
・ Because the mackerel has a large amount of water, add a large amount of bread crumbs.
・ Flavored vegetables ・ Because it is seasoned with flavor, the odor is not noticeable.
・ Perilla can be replaced with a little grated ginger.
・ It is delicious to eat as it is, but you can also sprinkle it with ponzu sauce.
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