Yanagawa style with ayu

Remove the scales of the ayu, then lower it into three pieces and cut into bite-sized, diagonal slices.

Put the ayu and roasted burdock in a small frying pan, add water and put it on the heat.

When the whole thing is soft, scatter the chopped tan leaves and spin the beaten eggs.

Once the eggs have solidified, remove from the heat and serve in a bowl to complete the meal.

-
- Uses ayu
- 2
-
- Cherry burdock
- 30g
-
- water
- 120cc
-
- Mitsuba
- A little
-
- Beat egg
- 1 piece