切り干し大根（にんじんと大根の切り干し大根）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 30minutes
Sardine plum shiso roll | Shinpei Kurihara "Feast Channel"'s recipe transcription
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Ingredients
- Sardines (cut into 3 pieces) : 3 tails
- salt : 2 knobs
- Salted plum : 20g
- miso : 1 tsp
- Liquor : 1 tsp
- sweet sake : 1 tsp
- White sesame seeds : 1 tsp
- Green perilla (chopped) : Three
- potato starch : Appropriate amount
- Sesame oil : 1/2 tbsp
- Green perilla (shredded) : 2 sheets
- Japanese ginger (cut into small pieces) : One
Time required
30minutes
Procedure
-
1)
Preparation
01:47
Shred the green perilla and chop it. Cut the Japanese ginger into small pieces. Hit the pickled plums.
-
2)
Make miso sauce
02:45
Mix green perilla, dried plums, miso, sake, mirin, and sesame seeds.
-
3)
Add miso sauce to sardines
03:20
Sprinkle salt on the sardines. Put miso sauce on the inside and stick it on a round skewer from the tail.
-
4)
Bake sardines
03:57
Put potato starch on the side of the sardines. Sprinkle sesame oil in a heated frying pan and bake on medium heat from the side with the potato starch. Then bake the lenticels. Serve and sprinkle with green perilla (sliced) to complete.
Point
If you don't have sesame seeds, you don't have to. Alternatively, it can be used as a substitute for bricks.
Any type of pickled plum can be used.
Cut the Japanese ginger into thin slices.
Sardines sprinkle salt only on the skin.
For sardines, put potato starch only on the sides. Do not attach to the skin surface to make the skin crispy.
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