酢の物（トマトときゅうりとカニかまぼこの酢の物）｜エプロンさんのレシピ書き起こし
apron Time required : 8minutes
#Japanese food
#Seafood dishes
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Katsuo no tataki | Kimagure Cook's recipe transcription
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Ingredients
- Skipjack : 1 tail
- salt : Appropriate amount
- straw : Appropriate amount
- onion : 1 piece
- Small green : Appropriate amount
- soy sauce : Appropriate amount
- vinegar : Appropriate amount
- sugar : a little
- Grated garlic : a little
- Sesame oil : a little
- Sudachi : 1 piece
Time required
60minutes
Procedure
-
1)
Handle
01:38
Shave the hard scales near your head. Drop your head, open your belly, and remove your internal organs. Make two cuts on the back so that the skin is peeled off, and cut into three pieces. Plow the abdomen and remove the bloody bone.
-
2)
Roast
06:23
Sprinkle salt on both the body and skin. Put the bonito with the skin down on the net on the straw and light it. The skin should be firm and the body should be lightly roasted.
-
3)
Cut and serve
08:10
Spread onion slices on a plate, slice the roasted bonito, line it up, and put the small onions on it.
-
4)
Make sauce
08:56
Put (A) in a bowl, squeeze one sudachi, mix and the sauce is ready.
Point
You don't have to pull the skin because the bonito is roasted as it is.
There are almost no scales, so there is no need to take them.
Sometimes there are parasites like white rice grains, but they are harmless.
Those who are concerned about the smell of blood may take blood.
If you don't shake the salt evenly and thinly, it will be unevenly baked.
Make the amount of soy sauce and vinegar the same.
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