Delicious recipe collection
- Eye plate turbot 5 tails
- Sudachi Appropriate amount
Liquor soup stock
- liqueur 180cc
- Wed 360cc
- Drinker 50g
- salt 20g
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.
- Whole eggplant burg
- Kankan sushi filled with seafood and seafood from Sanuki ☆
- Persimmon jelly and yogurt gelato
- Grilled yellowtail sushi knot [by IKUNAS f]
- Sanuki sushi with lettuce and manba
- Stir-fried olive pork with black vinegar
- Sanuki vegetables and Mitoyo eggplant
- Olive Hamachi Namero Grilled Onigiri Dashi Chazuke
- Olive yellowtail confit
- Cold edamame white miso soup