Yanagigawa of Sardines
The umami of the sardines and the broth come together perfectly.
When adding the sardines to the pan, place them skin-side up. This will result in a more visually appealing dish. When removing the scum, wait until the broth boils. If you try to remove it before it boils, the temperature will drop and the scum will sink to the bottom.
When adding the sardines to the pan, place them skin-side up. This will result in a more visually appealing dish. When removing the scum, wait until the broth boils. If you try to remove it before it boils, the temperature will drop and the scum will sink to the bottom.
How to make it
1
Cut off the tails of the hand-opened sardines, cut them in half lengthwise, and then cut them diagonally into thirds. Julienne the burdock root and soak it in water
2
Combine the dashi, mirin, and soy sauce in a frying pan, add the drained burdock and sardines from (1), and bring to a boil
3
When [2] boils, remove the scum
4
Once the scum has been removed, pour the well-beaten eggs into the frying pan. Cover with aluminum foil for a few seconds until the eggs are half-cooked, then transfer to a serving dish and top with kinome leaves
Ingredientsfor 2 people
-
- sardine
- 2 fish
-
- Burdock
- 30g
-
- Bonito dashi
- 100cc
-
- Mirin
- 30cc
-
- Dark soy sauce
- 30cc
-
- egg
- 1 piece
-
- on tree buds For finishing touches
- Appropriate amount
[PR]
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