生姜焼き（肉巻きピーマンの生姜焼き）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 15minutes
Teriyaki for the first time | Transcription of Naos Kitchen's recipe
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Ingredients
- Yellowtail : 2 slices
- Shishikara : 20g
- Japanese leek : 1/3
- Salad oil : 1 tsp
- Sesame oil : 1 tsp
- salt : Appropriate amount
- (A) Cooking sake : 2 tablespoons
- (A) Dark soy sauce : 2 tablespoons
- (A) Hon Mirin : 2 tablespoons
- (A) Honey : 2 tablespoons
Time required
30minutes
Procedure
-
1)
Prepare for the first time
00:37
Lightly sprinkle salt on both sides of the yellowtail and leave it for about 15 minutes.
-
2)
Prepare Shishikara and green onions
00:55
For shishikara, make a hole with a toothpick and remove the calyx.
Cut the green onions into 3 cm widths and make shallow cuts. -
3)
Match the sauce
01:37
Put (A) in a bowl and mix well.
-
4)
Bake yellowtail
01:58
1 Wipe off the water on the surface of the yellowtail.
Add oil to a heated frying pan and bake the yellowtail.
Bake both sides and wipe off excess oil with paper. -
5)
Tangle the sauce
02:57
Add the sauce and simmer until it becomes thick while sprinkling the sauce for the first time.
-
6)
Grilled green onions and kara with salt
03:12
Sprinkle sesame oil in a frying pan and bake sardines and green onions.
Serve yellowtail teriyaki, sardines and green onions on a plate.
Point
・ By lightly sprinkling salt on both sides of the yellowtail, excess water and odor of the fish can be highlighted. The water that comes out contains an odor, so wipe it off.
・ The fat that comes out when heated contains an odor, so wipe it off. Sauce is also easy to get entangled.
・ Bake the yellowtail from the front side when it is served.
・ The combined sauce can be used for chicken and hamburger steak.
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