This tsukudaniku is a mustard
The heshiko and small sardines are already salted, so there's no need to add soy sauce or salt. It's the perfect accompaniment to rice
How to make it
1
Remove the bones from the heshiko and roughly chop it
2
Put the heshiko fish, small sardines, and kelp stock in a frying pan, heat, and fry until the liquid has evaporated
3
Remove from the heat and serve in a bowl to complete.
material
-
- Heshiko
- 1 slice
-
- Small sardines
- 50g
-
- Kelp broth
- 50cc
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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