Grilled pine-pickled salmon salmon
Japanese food
Seafood side dishes
This menu is arranged by adding pineapple to pickled fish lees. The umami and pineapple flavor contained in sake lees will be transferred to the fish, allowing you to enjoy a unique flavor. Fish pickled in lees tend to burn easily, so it is recommended to use a Teflon frying pan.
Cooking time: 15 minutes
Excluding the time to soak
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How to make it
1
Lightly wash the soy sauce with mirin soy sauce before soy sauce. Mix the crushed pineapple and sake lees well and soak the sow fillet wrapped in a soaked cloth overnight.
2
Heat the frying pan and pour in the salad oil. First, bake the salmon salmon skin, and once it has a moderate browning, bake the surface. It can easily burn, so it's best to reduce the heat and cook slowly.
3
Once the surface is cooked, turn the fillets over and add water. Cover with aluminum foil and steam to cook.
4
Once the whole thing is cooked and the moisture is gone, it's finished.
