Namero (tuna and radish namero) | Transcript of recipe from Kuma no Genkai Shokudo
Kuma's limit cafeteria Time required : 20minutes
Gizzard Ahijo | Hamorebi Kitchen's recipe transcription
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Ingredients
- Gizzard : 200g
- mushroom : 8 to 10
- broccoli : Appropriate amount (4-5 bunches)
- garlic : 2 pieces
- Anchovy : 2 sheets
- Eagle talon : Appropriate amount
- Olive oil : 110ml
- salt : 1/3 teaspoon
Time required
20minutes
Procedure
-
1)
Cut mushrooms, broccoli and garlic
00:22
Wipe off the dirt from the mushrooms, cut off the stones and cut them in half, cut the broccoli to a suitable size, chop the garlic, and put the broccoli in a heat-resistant container and heat it in the microwave.
-
2)
Prepare the gizzard
02:34
Cut the gizzard in half in the middle, make a cut in the silver skin on both sides with a knife, and put your thumb in the cut to peel it off. If it cannot be peeled off with your finger, cut it off with a kitchen knife. Make 4-5 cuts.
-
3)
Cut anchovies
03:41
Finely chop the anchovies.
-
4)
Heat the material
03:58
Add olive oil, garlic, anchovies, hawk claws, salt and gizzards to the skillet and heat over low heat. When it boils, simmer for about 10 minutes. Add mushrooms and broccoli and simmer for another 3 minutes to complete.
Point
・ Preparation of gizzards that look difficult can be done unexpectedly easily.
・ It's simple but fashionable, and the flavor of the ingredients is plentiful, so it goes well with sake snacks.
・ It is recommended to attach a bucket.
・ Skillet is recommended because it can be served on the table as it is.
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