Rei's chopstick pan made from a lick
You can use the rough parts of the nametagarei fish instead of cutting it into chunks. If you put the fillets directly into the pot, they will develop an unpleasant odor, so the key is to marble them before using them
How to make it
1
Cut the chunks of the nametagarei into bite-sized pieces and quickly place them in hot water to make the marbled meat. Place in ice water and rinse with water
2
Put [A] in a pot and heat over high heat. Add the nametagarei from [1] and simmer for about 15 minutes, skimming off any scum
3
Put thinly sliced green onions into a pot and cook briefly. Transfer to a serving dish and top with kanzuri to taste. Serve with ponzu sauce and chives
Ingredientsfor 3 people
-
- Nametagari is used in chunks.
- About 500g
-
[A]
- Bonito dashi
- 600cc
-
- Light soy sauce
- 3 tablespoons
-
- Mirin
- 2 tbsp
-
- Alcohol
- 2 tbsp
-
- Long onion
- Appropriate amount
-
- Kanzuri
- Appropriate amount
-
- Ponzu
- Appropriate amount
-
- Asatsuki
- Appropriate amount
[PR]
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