Yanagawa style with ayu
Be careful not to cook it for too long, as the soup will thicken and the flavor will become too strong. It's fine as long as the sweetfish meat is cooked through. It's also recommended to eat it on top of rice like a bowl of rice
How to make it
1
Remove the scales from the sweetfish, then cut it into three pieces and slice diagonally into bite-sized pieces
2
Place the sweetfish and shredded burdock root in a small frying pan, add the Happomibijin and water, and bring to a boil
3
Once the whole dish has softened, sprinkle chopped mitsuba on top and pour in the beaten eggs
4
Once the eggs have set to the desired consistency, remove from the heat and serve in a serving dish
Ingredients for 1 person
-
- Uses sweetfish
- 2
-
- Cherry burdock
- 30g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 25cc
-
- water
- 120cc
-
- Mitsuba
- A little
-
- Beat egg
- 1 piece
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