パンナコッタ｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 15minutes
#Japanese food
#Seafood dishes
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Rice
Jako rice and kiss sashimi | Kimagure Cook's recipe transcription
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Ingredients
- kiss : 5 tails
- brine : Appropriate amount
- wasabi : Appropriate amount
- soy sauce : Appropriate amount
- Jako : Appropriate amount
- Katsuobushi : 1 pack
- Light soy sauce : a little
Time required
30minutes
Procedure
-
1)
Handle a kiss
04:29
Remove the scales with a kitchen knife while running water. Put a knife under Ella and drop her head. Take out the internal organs and wash with water.
-
2)
Make a fillet
09:00
Cut into three pieces and plow the abdomen. When you drop your abdomen, drop the ventral side with your body. Rinse thoroughly with salt water. If the surface becomes slippery, raise it to remove water.
-
3)
Serve
11:47
After arranging the skin, the sashimi is ready. Put the dried bonito flakes on top of the rice and sprinkle with light soy sauce to make the rice.
Point
Kisses have hard scales, so when they are dry, soak them in ice water to soak the scales and remove them easily.
When removing scales, it is easy to forget the back, the back of the tail, and the back of the abdomen, so be careful.
Be careful not to rub your stomach too hard as it will crack.
When eating raw, wash the kitchen knife and cutting board thoroughly before pulling the skin, as it contains germs from internal organs.
It looks beautiful when you arrange the bodies in the same direction side by side.
It's delicious even if you put umeboshi on top of Jako rice.
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