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Sanuki Aki Bean Myogari Fried White Fan and Swordfish Isobe Fried


  • Autumn beans 5
  • Japanese ginger 1 individual
  • Sword fish 1/4
  • Grilled laver 1
  • potato starch 15g
  • Egg white 1 individual
  • salt a little
  • Salt and pepper a little
  • Salad oil 500 tsp

Combined dashi

  • Dark soy sauce 1 tablespoons
  • sweet sake 1 tablespoons
  • soup stock 3 tablespoons


  1. Cut the fallen bean in half, divide the Myogashi into four, and cut the swordfish into five.

  2. Mix the egg whites with water-soluble potato starch.

  3. Fry autumn bean and myoga and lightly salt.

  4. For the sword fish, fillet it with salt and pepper, put on the same batter, chop it, put the skin on the laver and fry it.

  5. Serve with autumn beans and myoga and serve with a sword fish in the foreground. After serving, sprinkle XNUMX tablespoons of soup stock.

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