Delicious recipe collection
Eyeboard turbot (dried) overnight dried sake roasted flavor
Ingredients
- Eye plate turbot 5 tails
- Sudachi Appropriate amount
Liquor soup stock
- liqueur 180cc
- Wed 360cc
- Drinker 50g
- salt 20g
Method
-
The eyeplate turbot is washed with water, puts a decorative kitchen knife, and immersed in the soup stock for 30 minutes.
-
After pickling, air dry to dry the surface.
-
Bake when finished and finish. Serve with sudachi.
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