炒め物（オイスターソースとマヨネーズの豚バラ大根）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 20minutes
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Mackerel dried mackerel | Kimagure Cook's recipe transcription
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Ingredients
- Aged mackerel : 5 sheets
- (A) Soy sauce : 1 cup
- (A) Mirin : 1 cup
- (A) Sake : A little less than 1/2 cup
Time required
40minutes
Procedure
-
1)
Handle
02:18
Leave the sickle, put a knife from the chin, drop the head, and cut into 3 pieces.
-
2)
Season
05:27
Put (A) in a bowl, mix, put mackerel face down, cover with paper from above, and let it soak for about half a day.
-
3)
To dry
06:18
Take it out on paper, remove excess water, put it on a sun-dried net with your body up, put it so that it does not overlap, and dry it for about half a day. Swap the front and back on the way.
-
4)
Bake
07:20
Turn on the heat to reduce the heat, and when the net warms up, put the mackerel down. Turn it over when you hear the sound of oil after about 5 minutes. When the skin is browned, turn it over again and bake for a total of 10 to 15 minutes until it is cooked.
Point
Dried mirin is easy to make but difficult to bake.
A good way to identify mackerel is to touch your stomach and it's hard, but you should get permission from the shop staff before you touch it.
If you don't touch it, it's best to have a tall, plump, small face.
When opening the mackerel, you can open your back or belly with your head on.
When you open it, it looks big when you break your head, so it is often sold in stores with your head broken.
It is better to shake the sesame seeds when drying the mackerel.
When you dry it, be sure to put it on top. If you reverse it, it will stick to the net.
Soaking time and drying time are not included in the required time.
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