Delicious recipe collection
Sanuki salmon and cherry sea bream pickled rice bowl

Ingredients
- Sanuki Samon Sashimi About XNUM X g
- Sakura Dai (Red Sea Bream) Sashimi About XNUM X g
- main brewing rich soy sauce 1 tablespoons
- Macrophyll 3
- Egg collected this morning (yolk) 2 individual
- Rice (Oidemai) 2 servings
- sweet sake 2 tablespoons
- liqueur 2 tablespoons
- Sesame Appropriate amount
- Seaweed Appropriate amount
Method
-
Make pickled bowl sauce. Put the soy sauce, mirin, and sake in a small pot, bring to a boil, turn off the heat, and wait for it to cool completely. If you have no time, cool the bottom of the pot with ice water.
-
Transfer the sauce from the pickled bowl to a container with a lid and soak the sashimi in the sauce. Cover and steep in the refrigerator for about 30 minutes.
-
Serve pickles on rice and add egg yolks, chopped large leaves, seaweed paste, sesame and so on.
Related recipes
- Tofu salad with diced kelp and olive oil [by IKUNAS f]
- Let's make it together! Conger cup sushi
- Sanuki glutinous barley Daishi Mochi Keema Curry
- [Masuya Chef] Pepperoncino Shodoshima Style with Squid
- Don't fry!
- Topped with conger eel and vegetables Nanban vinegar Tomato pot
- Boiled olive beef and freshly pickled olives in tomato
- Kinki Kakiage for home use
- Sanuki Cochin and Mushroom Cream Stew
- [Chef Yoshioka] Japanese carpaccio