Horse bone rice crackers
After filleting the backbone of horse mackerel, put it in the refrigerator without wrapping it in plastic wrap to let the surface dry out a little. The key is to wash off the blood thoroughly before drying
How to make it
1
Cut off the tough part of the dorsal fin from the backbone. Place in the refrigerator to dry out the surface a little
2
Spread the joshinko flour on a tray and sprinkle it on both sides of the bones
3
Place the backbone in oil heated to about 175°C and fry, turning it over halfway through. After frying for about 3 minutes, remove it to a wire rack and let it rest for about 5 minutes. Raise the temperature of the oil a little and fry it a second time, removing it to a wire rack once it has browned
4
Sprinkle with salt while it's still hot, then serve in a bowl and it's done
Ingredientsfor 3 people
-
- of the horse mackerel Uses the bone portion
- 5 fish
-
- Joshinko
- A little
-
- Fried oil
- Appropriate amount
-
- salt
- A little
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