Sanma boiled in sansho pepper
The color of the skewer changes easily and becomes black, so if you separate it from the finishing touch, it will give you a beautiful look.
How to make it
1
Heat 1 tablespoon of scallion oil in a frying pan and fry the ginger and sansho pepper.
2
When the aroma of sansho pepper is rising, add 50g of the seasonings from <A> and half of the 3cm wide sliced slices.
3
Once the breaking is soft, add the oiled confit with paper and simmer for about 5 minutes.
4
Once the confit and the soup are at simmer, add more of the remaining 50g of the remaining portion and simmer. Finish by pouring sesame oil and granulated sugar in and simmering to remove any moisture and it's finished.
Ingredients for 2 people
-
- Scallion oil
- 1 tablespoon
-
- the ginger roughly
- 2 tbsp
-
- Powdered pepper
- 1 tablespoon
-
[A]
- Alcohol
- 1 tablespoon
-
- soy sauce
- 3 tablespoons
-
- water
- 200cc
-
- sugar
- 3 tablespoons
-
- Difference
- 100g
-
- Saury Confit
- For two
-
- Sesame oil
- 1 tablespoon
-
- Granulated sugar
- 1 tablespoon
[PR]
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