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カレイの煮付け｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Flatfish fillet : 2 slices
(A)水 : 150cc
(A)みりん : 大さじ3
(A)酒 : 大さじ3
(A)しょうゆ : 大さじ1と/2
(A)砂糖 : 大さじ2
(A)生姜(スライス) : 3枚
塩 : 適量

Time required

60minutes

Procedure

1) Preparing for flatfish 00:18
Make a deep cut in the middle of your body.
Make one cut in the lower half of the fillet so that it hits the middle bone.
Make a notch on the back side as well.
Check for scales.
Sprinkle salt on both sides and rub in for 10 minutes.
Rinse both sides lightly with hot water of about 90 degrees (outside the amount) to make it marbled.
Remove the water with paper.
2) Boil 03:12
Put (A) in a frying pan and heat over low heat.
Add 1 and bring to a boil while sprinkling broth.
Cover with kitchen paper.
Cover and simmer for 10 minutes.
Remove the kitchen paper and set to medium low heat.
Sprinkle the broth from above and simmer until thickened.
3) Serve 05:34
Place flatfish on a plate and sprinkle with broth.

Point

・ Recipe for boiling flatfish without the smell of fish.
・ You may substitute other fish with the same method.
・ By making a cut in the flatfish in step 1, it will be easier for the body to taste and the skin will not shrink and warp.
・ In step 1, make a notch in the cross mark for large items.
・ By rubbing salt in step 1, the osmotic pressure makes the water stand out and removes the smell of fish.
・ Arrange the flatfish so that the head is on the right.
・ By marbling the flatfish in step 1, the dirt and blood on the surface that causes the odor are washed away.
・ In step 1, it is good to wash the bloody part with hot water.
・ In step 2, the broth will turn to the top when it boils by dropping it with kitchen paper and covering it with a lid.