焼きとうもろこし（バター醤油の焼きとうもろこし）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし
Shinpei Kurihara "Feast Channel" Time required : 15minutes
#Seafood dishes
#Appetizers
#Side dishes
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鰹のたたき｜Cooking with Dogさんのレシピ書き起こし
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- 466本
Ingredients
- Skipjack (for sashimi with skin) : 350g
- 玉ねぎ : 1/2個（150g）
- 大葉 : 3～5枚
- にんにく : 2片
- 醤油 : 大さじ3
- (A) Vinegar : 1 and 1/2 tablespoons
- （A）レモン汁 : 大さじ1と1/2
- （A）だし汁 : 大さじ1
- （A）おろし生姜 : 小さじ1
Time required
30minutes
Procedure
-
1)
Boil the bonito
00:20
Bake the bonito lenticel with a burner, turn it over to make a grill, and bake until it turns white.
-
2)
Make sauce
01:14
Add (A) to the soy sauce and mix.
-
3)
Cut vegetables
01:39
Cut off the stem of the perilla, cut it in half vertically, and arrange it on a plate.
Slice the onions along the fibers and place them on a plate. -
4)
仕上げる
02:20
Cut the bonito into 1 cm wide pieces with the lenticel facing up and arrange them on a plate.
Place sliced garlic and green onions.
Sprinkle with sauce and let it blend in, then cool in the refrigerator to complete.
Point
・ Cool in the refrigerator for 30 minutes to 1 hour.
・ When bonito is roasted, it becomes more fragrant and excess water is removed.
・ The bonito may be heated in a frying pan or a fish grill.
・ Commercially available lemon juice may be used.
・ You do not have to add garlic.
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