Fried horse mackerel with chrysanthemum
How to make it
1
Cut 5-6mm wide slits into the horse mackerel fillets and sprinkle a light amount of salt on them. Coat them with finely ground rice flour, pierce them with a bamboo skewer to shape them, and then fry. Horse mackerel should be fried for 2-3 minutes
2
Put [A] into a pot, add boiled and squeezed edible chrysanthemum petals, and bring to a boil. Once boiling, reduce the heat and add the water-dissolved potato starch to thicken the sauce
3
Remove the skewers from the horse mackerel and place it in a bowl, then pour in the broth from step 2. If desired, top with chopped green onions
Ingredientsfor 2 people
-
- horse Uses
- 2
-
- salt
- A little
-
- Joshinko
- A little
-
[A]
- bonito broth Can be substituted with
- 1 cup
-
- salt
- 1 tsp
-
- Light soy sauce
- 1 tsp
-
- Japanese sake
- 1 tsp
-
- edible chrysanthemum
- 15g
-
- Water-soluble potato starch
- 1 tablespoon
-
- Green onions for topping
- A little
[PR]
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