Sake lees and deep-fried
Japanese food
Seafood side dishes
This dish is made by sandwiching sake lees into a fillet of dried bean paste. This time we added golden mustard to finish off as an accent to the flavor, but you can also arrange it with your favorite seasonings, such as soy sauce or sauce.
Cooking time: 15 minutes
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How to make it
1
For the chewy fillet, make fine cuts into the skin, and deep cuts into the flesh so that they can hold sake lees in place.
2
Place 10g of sake lees in each slice of liquor and shape it.
3
[2] is sprinkled with flour thinly, batter it with beaten eggs and breadcrumbs in the order of frying, then put it in deep frying oil heated to 170°C.
4
Fry for 2-3 minutes, then remove, leave it for about 1-2 minutes, then cook it over the remaining heat. Put it in frying oil again and fry twice, and the surface becomes fox-colored. Remove onto a net and drain the oil.
5
Serve in a bowl and add golden mustard to finish.
Ingredients for 2 people
-
- The night
- 2 slices
-
- Sake lees
- 20g
-
- Used as flour flour
- A little
-
- a beaten egg coat
- A little
-
- Used as a bread
- A little
-
- Fried oil
- Appropriate amount
-
- For golden mustard
- A little
