Stewed saury with liver
This is a stew made with saury belly batter. It is also recommended as a companion for alcohol.
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
Put the saury into three pieces. Leave the belly batter apart, add the Hachi-kai Bijin, and mix and make a sauce.
2
Apply vinegar to the saury skin, then sprinkle thinly with flour and cut into 2 equal parts.
3
Place a frying pan with salad oil over high heat and cook with the skin down. Once both sides are browned, add bonito sauce and Hachi-chan Beijin and bring to a boil.
4
Add the sauce listed in [1] and remove from heat once the whole moisture has disappeared.
5
Serve in a bowl and topped with sansho pepper to finish.
Ingredients for 2 people
-
- Saury
- 1 fish
-
- Happo-mibijin (can be used as a substitute for soy sauce + mirin) for sauce
- 1/2 tbsp
-
- For sake sauce
- 1/2 tbsp
-
- vinegar
- A little
-
- cake flour
- A little
-
- Salad oil
- 1 tablespoon
-
- Bonito dashi
- 50㏄
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tsp
-
- For sansho pepper
- A little
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