Overnight dried saury simmered in miso
This dish is a miso-stewed dish of overnight dried saury noodles, which are often cooked as grilled fish. After adding the miso, the key is to thoroughly remove the moisture until it reaches a sauce.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
The saury cuts off its head and tail, puts a knife into it to remove the middle bone.
2
Cut the long onions into 2-3cm long and the ginger into thin pieces about 1mm thick.
3
Place the frying pan over high heat and cook the saury with the skin facing down. Once the skin is browned, turn it over and cook for about a minute. Add bonito dashi, green onions and ginger, then drop it with aluminum foil or cooking sheet and cover.
4
After simmering for 2-3 minutes, remove the lid, add the white miso and melt.
5
Once the water from the broth has faded, remove from the heat and place in a bowl. Place the remaining sauce in the frying pan over top and complete it.
Ingredients for 2 people
-
- Use overnight drying saury
- 2 fish
-
- Long onion
- 40g
-
- ginger
- 10g
-
- Bonito dashi
- 200cc
-
- White miso
- 40g
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