生姜炒め（トマトと豚肉の生姜炒め）｜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】さんのレシピ書き起こし
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 : 15minutes
#Japanese food
#Seafood dishes
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Grilled cutlass fish, grilled with salt, boiled | Kimagure Cook's recipe transcription
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Ingredients
- Hairtail : 1 tail
- salt : Appropriate amount
- Liquor : Appropriate amount
- sugar : Appropriate amount
- soy sauce : Appropriate amount
- Ponzu sauce : Appropriate amount
- Citrus depressa : a little
Time required
60minutes
Procedure
-
1)
Handle
02:43
Drop the head, split the belly and remove the internal organs. Remove blood, wash clean and remove fins. Cut into fillets, skewer and sprinkle with salt.
-
2)
Make sashimi
06:02
Put water, fillets and sake in a pan and light it. Cut into 3 pieces and cut in half vertically. Insert the knife diagonally and slice it while removing the skin.
-
3)
Finish the boiling
08:51
Add sugar to the boil, boil down a little, and add soy sauce. Boil down a little more and the swordfish is boiled down.
-
4)
Finish the grilled salt
09:15
Bake the cutlass fish on a skewer over charcoal. When both sides are browned, remove the skewers and place on a plate to finish grilling with salt. Sashimi is half-burned just before eating.
Point
As for all the fish, the ones that are caught one by one are not damaged and can be processed on the ship, so the freshness is higher than the ones that are caught by the net.
Hairtail has no middle bone.
The skin left over when used for sashimi is delicious when grilled with salt.
Hairtail is easy to eat when boiled.
The time required does not include the time to put it in the refrigerator.
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