Sardine's sardine
Sardines are soft, so if you mix them from the beginning, the flesh will collapse. Make sure to match the seasonings first and then pair them with sardines at the end.
How to make it
1
Remove the sardine tail that has been opened by hand and cut it into bite-sized pieces.
2
Peel the udon skin, turn it into pieces, and then soak it in vinegared water (not included) for a few minutes to remove the lye.
3
Combine the seasoning ingredients and melt the miso. Add drained udon to this and mix it in roughly, then add sardines and gently mix to prevent the flesh from fading.
4
Place it in a bowl and place mustard on top and it's finished.
material
-
- Please refer to the recipe for "Make sardines open. "
- 1 fish
-
- Udo
- 30g
-
[seasoning]
- Red miso
- 20g
-
- sugar
- 2g
-
- Alcohol
- 1/2 tbsp
-
- Mirin
- 1 tsp
-
- For finishing mustard
- Small amount
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