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[Chef Yoshioka] Japanese carpaccio
Hanamaru MarketRecipe using local products Olive oilOlive YellowtailTsukudani (foods stewed in soy sauce)
Ingredients
- Hamachi (for sashimi) 1 fence (5mm width)
- Kelp Tsukudani Appropriate amount
- Pickled Appropriate amount
- Macrophyll 10
- Extra virgin olive oil 1 1/2 tbsp
Method
-
Cut the hamachi into 5mm widths, and put the kelp tsukudani, shibazuke, and shredded large leaves on the hamachi.
-
Completed with extra virgin olive oil.
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