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Sashimi of Spanish mackerel and cooked ara | Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

Spanish mackerel : 1 tail
salt : Appropriate amount
water : Appropriate amount
(A) Sake : Appropriate amount
(A) Soy sauce : Appropriate amount
(A) Sugar : Appropriate amount
(A) Mirin : Appropriate amount
ginger : a little
egg : Three

Time required

60minutes

Procedure

1) Handle 01:52
Drop the head of the Spanish mackerel, cut the belly and expose the internal organs. Use your fingers to remove blood. Cut in half, grate the head side into two pieces from the dorsal side, and place one with bones. Place the one with the bone as a fillet.
2) Grate 05:54
Cut the tail side into 3 pieces. Remove the tail of the middle bone and remove the fins. Put a knife in the joint, cut it into pieces, and put it in a bowl. Drop the boneless sickle on the head side, plow the abdomen, chop it up and put it in the same bowl. Shake the salt and let sit for 10 minutes.
3) Make sashimi 08:30
Remove the bloody bone. Cut it in half vertically and pull the skin. Put the removed skin in the bowl. Make a saline solution and put on the skin. When the surface becomes slimy, remove it and remove the water. Cut and serve sashimi.
4) Make ara cooked 11:23
Place the ara on kitchen paper to remove water. Add water and (A), and add ara just before boiling. Add ginger and simmer without lid until the sauce is halved. When it comes to a boil, carefully remove the lye. When it's boiled, serve it on a plate and it's done.
5) Make with the remaining juice 12:55
Put the melted egg in the sauce left in the pan and mix until it hardens.

Point

Spanish mackerel has small scales and is easy to cook.
Be careful when handling the Spanish mackerel as the teeth are sharp.
The Spanish mackerel is oily up to the tail side.
Bloody bones have a lot of bones and are difficult to eat, so it is better not to put them in ara-cooking. Kama and skin may be added.
When making sashimi, it is better to remove the blood.
The amount of water and liquor should be slightly larger than that of liquor.
The first bone-in fillet I made is for storage.