そうめん（ラー油そうめん）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし
No waste! Makanai Dojo (MAKANAI DOUJYOU) Time required : 15minutes
#Japanese food
#Seafood dishes
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#Over 10,000 views
Tuna sashimi platter | Kimagure Cook's recipe transcription
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Ingredients
- Tuna : 1 tail
- soy sauce : Appropriate amount
- wasabi : Appropriate amount
Time required
30minutes
Procedure
-
1)
Handle
01:00
Insert a knife from the kama and drop your head. Open the abdomen and take out the internal organs. Put a knife vertically in the middle of the belly and back. Insert a knife along the spine and remove yourself toward the back. Also remove the ventral side. Remove yourself in the same way on the other side.
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2)
Make a fillet
06:44
Do not wash the lean tuna with water, but wipe the blood on the surface with paper. Plow the abdomen and get rid of blood. Since there is a streak near the skin, lift it a little and pull the skin. Scrape off the meat left on the skin with a spoon and serve on a plate.
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3)
Serve
09:10
Divide into large fatty tuna, medium fatty tuna, and lean meat. Cut it into a fence shape, serve it with the bones, and it's done.
Point
The tuna's stomach is delicious when it is slipped clean, boiled, and eaten with vinegar miso.
The tuna skin is harder on the head, so it is easier to insert a knife from the tail side.
The abdomen should be grilled with salt.
The blood should be fried, fried in Tatsuta, or fried.
Tuna meat will burn in water, so it is better not to wash it with water but to wipe it with paper or a cloth.
If you can't pull the skin well, cut it into a large Toro part and other parts and then pull it.
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