Bristle prunes teriyaki
Miki prunes are naturally sticky, so they can easily be used to thicken sauces
How to make it
1
Make a diagonal cut in the skin of the yellowtail and sprinkle with salt
2
In a frying pan without adding oil, fry the yellowtail skin side down (it's best to press it lightly with chopsticks)
3
Once the skin is well browned, cook the remaining sides, and finally add the mixed ingredients (A) to thicken the sauce and allow the flavors to blend in
4
Transfer to a serving bowl and garnish with garnish and kumquats to finish
Ingredientsfor 2 servings
-
- Yellowtail
- 2 slices
-
- salt
- Small amount
-
[A]
- Miki Prune
- 3/2 tbsp
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- sugar
- 1/2 tbsp
-
- Alcohol
- 1 tablespoon
-
- ornaments For decorative
- Appropriate amount
-
- kumquat decoration
- Appropriate amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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