Yanagawa style with ayu
Japanese food
Seafood side dishes
Be careful not to heat too much, as the juice will simmer and the flavor will become thicker. As long as the ayu meat is cooked, it's fine. It is also recommended to place it on top of rice and eat it in a bowl-style dish.
Cooking time: 15 minutes
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How to make it
1
Remove the scales of the ayu, then lower it into three pieces and cut into bite-sized, diagonal slices.
2
Put the ayu and roasted burdock in a small frying pan, add water and put it on the heat.
3
When the whole thing is soft, scatter the chopped tan leaves and spin the beaten eggs.
4
Once the eggs have solidified, remove from the heat and serve in a bowl to complete the meal.
Ingredients for 1 person
-
- Uses ayu
- 2
-
- Cherry burdock
- 30g
-
- water
- 120cc
-
- Mitsuba
- A little
-
- Beat egg
- 1 piece
