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サバのごま酢漬け｜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

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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】

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Ingredients

Salt mackerel : 1 small fish (300g-400g)
しょうが : 1〜2かけ
(A)いりごま : 適量
(A)みりん : 大さじ4
(A)酢 : 大さじ4
ごま油 : 適量

Time required

60minutes

Procedure

1) Prepare for salt mackerel 03:29
Wipe off the water with kitchen paper.
Cut into 6 equal parts.
2) Prepare for ginger 05:53
Cut off the edges and slice into thin slices.
Stagger them side by side and cut into julienne.
3) bake 07:50
Warm the frying pan and add sesame oil.
Put it along the edge of the frying pan with the skin of 1 facing down.
When it gets brown, turn it over and bake.
Turn off the heat and transfer to a container.
4) 漬け込む 10:08
3が入った容器に2と(A)を入れる。
30分置く。

Point

・ Since the water content of salt mackerel causes a fishy odor, wipe it with kitchen paper.
・ The method of cutting is to cut the knife at an angle.
・ In step 3, a frying pan is used, but a grilled fish may be used.
・ In step 3, put a small amount of water (outside the amount) in the frying pan and evaporate it to warm the frying pan.
・ Sesame oil may be replaced with your favorite oil such as olive oil.
・ If you are worried that the salted mackerel is on fire during step 3, insert the chopsticks and put it in easily.
・ Ginger may be replaced with grated ginger.
・ Can be stored in the refrigerator for one week.