Tara pickled in Saikyo
Miso is not a Saikyo miso.
The miso soaking makes it easier to burn, so grill it over low heat. You can also prevent the dryness by heating it over the residual heat.
Sprinkle about 1g of sugar on both sides on the tara and leave for about 30 minutes to remove excess water and then wipe off any water.
After dipping the mixture of soy sauce and mirin, add a seasoning, put gauze on a batter covered in Saikyo miso, and place the batter on top.
Put gauze on the top of the [2] table again, cover with Saikyo miso, and leave it overnight.
It's fine as long as the colour looks like this after one night.
Heat a frying pan containing salad oil and cook it from the skin on low heat.
Once browned, turn it over and cook the back for about 30 seconds.
Remove from the heat, cover with aluminum foil, and cook it all the way through with the residual heat.
After about 10 minutes, reheat over low heat and place on a plate, and if there is any sweet and sour ginger, it's ready.
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- If
- 2 slices
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- sugar
- 1g
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- soy sauce
- 1/2 tbsp
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- Mirin
- 1/2 tbsp
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- Saikyo Miso
- Appropriate amount
-
- Salad oil
- 1/2 tbsp
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- Sweet and sour ginger (galli)
- Appropriate amount
