Red shellfish with vinegar
How to make it
1
Heat a frying pan, add the mitsuke leaves cut into 2-3cm long pieces, sprinkle the sake in and then roast. Once cooked lightly, place in a colander.
2
The red shellfish are cut into meat, strings and scallops, and cut into pieces to make them easier to eat. Wash the red shellfish with a non-sized amount of vinegar.
3
Lightly squeeze the grated radish out the water and combine it with the seasonings from A.
4
Add the dried red shellfish and mitsuke leaves to [3] and mix. Place in a bowl and place the yuzu skin if desired.
Ingredients for 2 people
-
- Grated radish lightly squeezed in the state
- 100g
-
- Mitsuba
- 20g
-
- Alcohol
- Appropriate amount
-
[A]
- vinegar
- 1 tablespoon
-
- Light soy sauce
- 1/2 tbsp
-
- Mirin
- 1/2 tsp
-
- Yuzu skin
- Appropriate amount
