あんかけ（ナスと炒り卵のあんかけ）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
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ホッケの竜田焼き｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
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Ingredients
- Alaskan Shimahokke : 1 fish
- 片栗粉 : 適宜
- サラダ油 : 適宜
- (A)大根おろし : 200g
- (A)万能ねぎの小口切り : 2～3本
- (A)レモン汁 : 大さじ1
- (A)しょうゆ : 適宜
- レモンの皮のすりおろし : 適宜
Time required
15minutes
Procedure
-
1)
Prepare the atka mackerel
02:13
Cut the fins of the atka mackerel with a kitchen scissors, make a cut in the body, and sprinkle with potato starch.
-
2)
Bake in a frying pan
04:33
Heat a large amount of salad oil in a frying pan and bake 1 from the skin. Turn it over when the skin is browned.
-
3)
Finish
06:53
Once baked, take it in a vat, serve it on a plate, add the mixture of (A), and sprinkle the grated lemon zest from above.
Point
・ Use dried Shimahokke and grated in two pieces.
・ Process 1 Sprinkle the potato starch firmly on both sides.
・ Step 2 Bake on medium heat for 3-4 minutes until browned. It's a good idea to bake the fins sprinkled with potato starch in an empty frying pan. If the half of the atka mackerel does not fit in the frying pan, you can cut it in half and bake it.
・ Process 3 If you feel it is thin, add salty sauce.
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