Steamed pork (steamed pork with lettuce in salt sauce) | Recipe transcription from Kumano Genkai Shokudo
Kuma's limit cafeteria Time required : 12minutes
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White mill shell sushi | Kimagure Cook's recipe transcription
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Ingredients
- Tresus keenae : 4-5 pieces
- (A) Red vinegar : 30ml
- (A) Grain vinegar : 30ml
- (A) Sugar : 2 tsp
- (A) Salt : A pinch
- rice : Appropriate amount
- Water (for hand water) : Appropriate amount
- Grain vinegar (for hand water) : Appropriate amount
Time required
30minutes
Procedure
-
1)
Handle
01:46
If you put knives on both sides along the shell in the gap between the shells, you will come off. When you get it, take the internal organs.
-
2)
Peel
03:23
There are two ways to peel it off. The first is to open the water pipe in half and peel the outer skin. The second is to soak in hot water for about 5 seconds and soak in cold water. Peel from the tail.
-
3)
open
05:53
Open the water pipe and remove the mud. Take the tip.
-
4)
Make vinegared rice
06:27
Put the mixture of (A) in the cooked rice and let it blend in.
-
5)
Cut the clam shell
07:20
Cut the rest of the internal organs. Cut off the tail. Use water pipes for sushi. Cut into the desired shape.
-
6)
Hold sushi
08:16
Put water and vinegar in a bowl to make hand water. Add hand water and squeeze vinegared rice to make sushi rice. Put the clam shell on it and grab it.
Point
Generally, it is called a mill shell, but the official mill shell is another shell called mirui.
Hot water is recommended when peeling a lot of shellfish.
Tresus keenae has a strong odor, so it is better to wear rubber gloves when working.
You can also wrap the sushi with finely chopped seaweed.
If you can't grasp it well, you can put it in a bowl.
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