Sardine sashimi
The key to buying sardines is that when you turn your face, the gills are red and the skin on your belly is firm. Sashimi is best served with soy sauce and grated ginger.
When plating, it is a good idea to focus on the top and top so that it reaches the height.
When plating, it is a good idea to focus on the top and top so that it reaches the height.
How to make it
1
The sardines are hand-opened. If there is still a tail, remove it.
2
Place the sardine on the side with its skin down, and place the fingers of both hands where the inner bone was.
3
Slide your entire fingers left and right, stripping them from the skin. (You can peel it off with a knife.)
4
Cut the skin upwards and diagonally into pieces that are easy to eat.
5
Serve in a bowl with sachets and shiso leaves and serve with the fried berries and ginger.
6
[Reference]
Arrange them in this way, line them up and cut the center.
7
[Reference]
When you stand up the cut surface, it becomes the shape of a leaf. It's easy to make.
Ingredients for 2 people
-
- Please refer to the recipe for "Make sardines open. "
- 2 fish
-
[Condiments, etc.]
- wife
- Appropriate amount
-
- Ooba
- Appropriate amount
-
- The fruit
- Appropriate amount
-
- Grated ginger
- Appropriate amount
-
- soy sauce
- Appropriate amount
[PR]
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