Otoro grilled with fried noodles
When grilling with a net, be careful not to stick to the net and burn it. Apply salad oil to the net beforehand to prevent it from burning.
How to make it
1
Make umami vinegar jelly. Put the umami vinegar and agar in a pot, and cook over the heat to melt. Pour it into a tub and let it cool and harden.
2
The Otoro is cut into the back, then put it in a bowl filled with Hachi-chan Beijin, kneaded, and seasoned.
3
Place a net on the stove, then place the otoro cut into three equal parts on the net and bake. Once both sides are lightly browned, remove into a bowl.
4
Serve with shredded cabbage and topped with umami vinegar jelly toast.
Ingredients for 1 person
-
- Uses tuna
- 1 sheet (approximately 125g)
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Shredded cabbage
- Appropriate amount
-
[Uma vinegar jelly]
- Uma vinegar
- 1 cup
-
- Agar
- 3 tablespoons
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