Whale pot made
Sarashi Kujira is made from the tail and skin of whales, and is characterized by its crunchy texture. Red meat can become hard if cooked too much, so it is best to cook it quickly and eat it right away
How to make it
1
Cut the lean whale meat into thin slices and then pound it with a knife until it is no longer cut. Cut the sashimi whale meat into bite-sized pieces, the fat into thin strips, and the parsley into thirds
2
Transfer [1] to a small earthenware pot, pour in [A], and heat. Once cooked through, it's ready to eat
Ingredientsfor 2 people
-
- Sarakujira
- 30g
-
- Made with whale lean meat
- 50g
-
- Made with whale blubber
- 10g
-
- Sell
- 20g
-
[A]
- Can be substituted with kelp stock
- 1 cup
-
- Mirin
- 1 tablespoon
-
- Light soy sauce
- 1 tablespoon
[PR]
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