Salmon rice bowl
By drying the surface of the eggs you have removed in a colander, it will naturally become tenacious and make them look even more like a certain amount of food.
Fill a bowl with water and add 2% salt to make salted water. (This time we used 10g for 500cc.)
The Mysato inserts the finger through the cut in the membrane and turns the egg over its surface. Place a coarse colander on top of the bowl and drop the eggs into the salt water below, applying pressure to prevent crushing.
Soak the salmon salmon in salted water for about 20 minutes.
While it is pickled, the mirin is boiled and combined with dark soy sauce to make a pickled sauce.
Take the salmon salmon soaked in salted water for 20 minutes in a colander and leave it for 30 minutes without wrapping it.
After 30 minutes, transfer to the pickled sauce you made and soak for another 30 minutes.
After 30 minutes, remove it in a colander again and refrigerate without plastic wrap. Once you get persistent, you'll be able to complete salmon.
Sprinkle plenty over freshly cooked rice.
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- Ikusoku
- 2 belly
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- water
- 500cc
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- salt
- 10g
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- Mirin
- 50cc
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- Dark soy sauce
- 250cc
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- cooked rice
- Appropriate amount
