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40minutes
Leave the sickle, put a knife from the chin, drop the head, and cut into 3 pieces.
Put (A) in a bowl, mix, put mackerel face down, cover with paper from above, and let it soak for about half a day.
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.
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.
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.
Easy recipe at home related to cooking researcher / Yukari's Kitchen Time required : 10minutes
Low-carb restaurant / masa Time required : 20minutes
Cooking Time required : 50minutes
奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】 Time required : 30minutes
Haruan Time required : 35minutes
Qiong Cooking Time required : 5minutes
Cooking Time required : 25minutes
Freelance chef's room Time required : 20minutes
杏/anne TOKYO Time required : 15minutes
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