酢漬け（酢きゅうり）｜食事処さくらの料理教室さんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 15minutes
#Japanese food
#Seafood dishes
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Sashimi of surf clams | Kimagure Cook's recipe transcription
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Ingredients
- Spisula : Three
- brine : Appropriate amount
- kelp : 1-2 sheets
- ice water : Appropriate amount
- soy sauce : Appropriate amount
Time required
20minutes
Procedure
-
1)
Take out
01:31
Insert a knife through the hole in the water pipe to remove the scallop, and when there is a gap, remove the scallop on the other side and remove the string to open the shell. You can remove the opposite shell by removing the two places where the scallops are attached.
-
2)
Take off the internal organs and gills
03:50
When you are in a state of shaving, divide it into a ball and a string. Open from the side that is in the shape of a ball, and take the internal organs with a knife. To treat the strings, remove the gills, cut the water pipe in half, and wash it lightly with salt water.
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3)
Boil
06:45
Soak in ice water for about 5 seconds for the body and about 15 seconds for the string in boiling water containing kelp. Remove from water and wipe the surface with kitchen paper. Remove the skin from the tip of the string and remove the water pipe membrane with kitchen paper. Cut it to the size you like and serve it on a plate together.
Point
The thin thing that comes out of the ball part is a part of the internal organs (rod crystal), so you don't have to worry about it.
The reason for making a cut in the water pipe is that there may be mud in it.
The reason why the heat is passed a little is that the color of the shellfish changes and it becomes beautiful and at the same time it becomes sweet.
The slimy surface gives a fishy smell peculiar to shellfish, so it is better to wipe it carefully.
You may bake garlic butter soy sauce.
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