Pemasu lemon chopped
Remove the scales from the puma, remove the head and burrs, and drop it into three pieces. Sprinkle with salt intensively and place in the fridge to let it rest for about 30 minutes.
Remove from the fridge and wash off any excess salt under running water. Wipe off the water, then pour the flesh, vinegar and kelp into a tub and let it sit for about night.
Remove from the fridge, hold the meat between slices of lemon 1-2mm thick, then wrap the batter and let it rest in the fridge for about 15 minutes.
Remove from the fridge and cut into pieces that are easy to eat. Arrange on a plate and pour lemon juice over it.
Prepare the dressing.
Put the finely chopped onion in a bowl, add all the seasonings, and mix well.
Place the [4] dressing on the beak meat. Top with shredded myo, carrots and celery, and topped with Satsuki if you like.
-
- Cam
- 2 fish
-
- salt
- A little
-
- vinegar
- About 50cc
-
- kelp
- 1 piece
-
- lemon
- 1 piece
-
- Lemon juice
- A little
-
[dressing]
- Sweet onion
- 60g
-
- Lemon juice
- 1 tsp
-
- Basic French Dressing
- 1 tablespoon
-
- salt
- A pinch
-
- Light soy sauce
- 3cc
-
- mustard
- 2g
-
- Japanese ginger for finishing
- A little
-
- carrots For finishing
- A little
-
- celery For finishing
- A little
-
- as a topping
- A little
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