Yanagigawa of Sardines
The flavor of the sardine and dashi combine perfectly.
When adding sardines to a frying pan, place them with the skin facing up. This will give you a better look. When removing the lye, boil it before removing it. If you try to remove it before it boils, the temperature will drop and the lye will sink.
When adding sardines to a frying pan, place them with the skin facing up. This will give you a better look. When removing the lye, boil it before removing it. If you try to remove it before it boils, the temperature will drop and the lye will sink.
How to make it
1
The tail of the sardine is hand-opened, cut it in half lengthwise, and divide it into three equal parts diagonally. Breasts are chopped and soaked in water.
2
Combine dashi, mirin, and soy sauce in a frying pan and add the drained burdock and sardine from [1] and heat it.
3
When [2] is boiling, remove the lye.
4
Once the lye is removed, pour the well-beated eggs into a frying pan. Remove with aluminum foil for several tens of seconds, cover it with a lid, and when it is half-cooked, transfer it to a bowl, topped with kinome buds, and finish.
Ingredients for 2 people
-
- sardine
- 2 fish
-
- Burdock
- 30g
-
- Bonito dashi
- 100cc
-
- Mirin
- 30cc
-
- Dark soy sauce
- 30cc
-
- egg
- 1 piece
-
- For finishing the kinbuds
- Appropriate amount
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