This tsukudaniku is a mustard
The heshikojako is pre-salted, so you don't need to add soy sauce or salt. This is the perfect dish to accompany your rice.
How to make it
1
Remove the bones of the heshiko and chop them roughly.
2
Add the heshiko, jako and kelp soup stock in a frying pan, heat it, and fry until the juices are gone.
3
Remove from the heat and serve in a bowl to complete.
material
-
- Heshiko
- 1 slice
-
- I'm
- 50g
-
- Kelp broth
- 50cc
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