Grilled roasted roasted roast
By sprinkling it with kamishin flour and frying it, the moisture from the fish flesh is trapped inside, resulting in a crisp texture on the outside. It can also be used when grilling other fish. The flesh tends to collapse, so try not to move the meat as much as possible when frying it.
How to make it
1
Sprinkle salted slices with salt and seasoned, sprinkle evenly with kamishin flour.
2
Put salad oil in a frying pan (approximately 5mm deep) and fry [1] over high heat.
3
Along the way, add salad oil and fry it by pouring oil on top. Cover with a drop lid with aluminum foil and fry for about 15 minutes.
4
Remove the drop lid, throw away only the frying oil from the frying pan, and leave the only one with the frying flesh.
5
With [4] on the heat, torn off the butter and add. Once the butter has melted, pour in some dark soy sauce, remove from the heat and serve in a bowl, and topped with parsley if desired.
Ingredients for 2 people
-
- I want to lick you
- 2 slices (about 180g)
-
- salt
- Appropriate amount
-
- Hoshino powder
- Appropriate amount
-
- Salad oil
- Appropriate amount
-
- butter
- 40g
-
- Dark soy sauce
- 1 tablespoon
-
- parsley
- Appropriate amount
[PR]
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