Salad (rice paper salad with salmon and avocado) | Table diary 식탁일기's recipe transcription
식탁일기 table diary Time required : 20minutes
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Sashimi pickled bowl | Haruan's recipe transcription
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Ingredients
- sweet sake : 3 tbsp
- 酒 : 大さじ1
- にんにく : 1片
- 醤油 : 大さじ3
- ごま油 : 小さじ1
- サーモン : 1パック
- ブリ : 1パック
- 小ネギ : 1/2束
- 白胡麻 : 適量
- ご飯 : 適量
- 寿司酢 : 適量
Time required
50minutes
Procedure
-
1)
Skip alcohol
02:40
Put mirin, sake, and crushed garlic in a pan and remove the alcohol.
-
2)
Make sauce
03:26
Turn off the heat and put sesame oil and soy sauce in it.
-
3)
Cut the fish
03:50
Cut salmon and yellowtail into pieces that are easy to eat.
-
4)
タレと合わせる
05:10
タレににサーモン、ブリを入れて馴染ませる。
-
5)
冷蔵庫で冷やす
05:33
小口切りした小ネギ、白胡麻を鍋に加えて混ぜ合わせて冷蔵庫で冷やす。
-
6)
仕上げる
09:11
器にご飯を盛り付け、寿司酢をかけたら海鮮をのせて完成。
Point
・ You can cut the fish as you like.
・ Use your favorite fish.
・ Mix the sauce and fish and cool well in the refrigerator.
・ Add sushi vinegar as you like.
・ Adjust the amount of green onions to your liking.
・ Crush the garlic with the belly of a knife and then add it to the pot.
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