Managa Bonito Maitake Sauce
When baking the bonito, make a notch to prevent the skin from rolling up, and cook while holding the skin down with your hands.
Add olive oil and garlic to a frying pan and heat it, then when the garlic turns golden brown, add the loosened maitake mushrooms with your hands and fry.
Once everything is soft, add Italian parsley, salt and pepper and stir-fry again. Water will gradually come out of the maitake mushroom, so increase the heat a little and brown the maitake mushroom.
Once browned, remove the hawk claws, add white wine and butter to remove the alcohol content, and turn it into a sauce.
Sprinkle salt and pepper (not included in the amount) on both sides of the tuna, make several cuts on the skin, lightly sprinkle the cake flour only on the skin, then bake in a frying pan with olive oil, press the skin against it.
Bake for about 5 minutes, then brown the skin thoroughly, and then cook the back side for about 2 minutes.
Remove the managa bonito on a plate, place plenty of sauce from [3] (add water if the water is gone) on top, and sprinkle it with Italian parsley to finish.
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- Maitake
- 1 pack
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Olive Oil
Ardoino Extra Virgin - 2 tbsp
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Olive Oil
-
- Chop garlic
- 1 tsp
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- Eagle's Claw
- 1 bottle
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- Italian parsley chopped
- 1 tablespoon
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- salt
- Appropriate amount
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- Pick it
- Appropriate amount
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- White wine
- 20cc
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- butter
- 5g
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- White fish such as a tuna
- 2 slices
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- cake flour
- Appropriate amount
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-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
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Olive Oil
-
- Italian parsley for finishing, minced
- Appropriate amount
