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.
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