A recipe to strengthen mucous membranes and make skin firmer.
It is rich in DHA and EPA, which activates brain function, and is also rich in iron and calcium, which prevent anemia, and is effective in preventing colds.
| [Ingredients] Serves 2-3 | |
|---|---|
| Rice | As appropriate |
| pacific saury | 1-2 fish |
| potato starch | As appropriate |
| Ginger juice | 1 teaspoon |
| Alcohol | 1 tbsp |
| salt | 1 teaspoon |
| Sesame | As appropriate |
| Processed cheese | 2 to 3 pieces |
| Cucumber | 1/2 |
| salt | A little |
| (Sauce) | |
| soy sauce | 50cc |
| Mirin | 50cc |
| Cane sugar | 1 to 1.5 tablespoons |
| Alcohol | 10cc |
| White onion for decoration | About 5cm |
Preparation
- Prepare the sauce.
- Combine mirin, soy sauce, sugar, and sake, bring to a boil, and store in a separate container.
How to make
- Cut the sanma into three fillets (you can also use pre-filled fillets), coat it in potato starch, add a little oil to a heated frying pan, and fry the skin side first until crispy.
Remove from the oven, place on a tray and drain off excess oil. - Clean the frying pan with paper towels, add the sauce, and once it comes to a boil, add the saury and simmer briefly.
(If you cook it too much it will become spicy, so just stir it in lightly.)
- Mix the rice, cheese cut into 5mm cubes, and cucumber lightly, then pour into bowls, top with the sanma, and pour over a moderate amount of sauce. Top with sesame seeds and spring onions.
