Fried horse mackerel with chrysanthemum
How to make it
1
Make a 5-6mm wide cut to the horse mackerel fillet and sprinkle lightly with salt. Sprinkle with joshin flour, stick a bamboo skewer to shape it, and then fry it. The recommended time to fry horse mackerel is 2-3 minutes.
2
Put [A] in a pot, add the distorted, watered edible chrysanthemum petals and heat them up. Once it boils, reduce the heat and add water-soluble potato starch to thicken it.
3
Put the horse mackerel meat that has been removed from the bamboo skewer into a bowl and pour in the soup from [2]. Topped with chopped long onions to your liquor.
Ingredients for 2 people
-
- Use horse
- 2
-
- salt
- A little
-
- Hoshino powder
- A little
-
[A]
- Bonito dashi water can be used as a substitute
- 1 cup
-
- salt
- 1 tsp
-
- Light soy sauce
- 1 tsp
-
- Japanese sake
- 1 tsp
-
- Edible chrysanthemum
- 15g
-
- Water-soluble potato starch
- 1 tablespoon
-
- long onion toppings
- A little
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