チキンナゲット（鶏ひき肉と豆腐のチキンナゲット）｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし
Tenu Kitchen Time required : 20minutes
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Carpaccio | Transcription of recipe by Hôtel de Mikuni
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Ingredients
- Salmon : 1 pack
- タイ : 1パック
- オリーブオイル : 大さじ1
- レモン : 1/2個
- コリアンダー : 15粒
- 塩 : 適量
- 胡椒 : 適量
- ハーブ : お好みで
- 鮭とば : お好みで
Time required
20minutes
Procedure
-
1)
Make dressing
01:24
Cut the lemon in half and squeeze the juice. Add olive oil, coriander, salt and pepper to the juice.
-
2)
Cut the fish
02:09
Cut salmon and tie into thin slices.
-
3)
Finish
04:03
Serve sashimi on a plate and dress. Sprinkle herbs and scrape the salmon and bananas to complete.
Point
・ It is good to cool the plate in advance.
・ Use your favorite white fish.
・ Use herbs and salmon toba as you like.
・ Coriander should be crushed in advance.
・ Use fish for sashimi.
・ Peel the skin of Saketoba in advance.
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