Red shellfish with vinegar
If you use grated radish as is, the flavor of the radish will become blurred by the moisture, so lightly squeeze the dough out before using. Mizore vinegar is delicious when combined with other ingredients.
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
-
- ark shell
- 2
-
[A]
- vinegar
- 1 tablespoon
-
- Light soy sauce
- 1/2 tbsp
-
- Mirin
- 1/2 tsp
-
- Yuzu skin
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
