Grilled salmon sea urchin

Shredded carrots and shiitake mushrooms, tear the enoki mushrooms with your hands, and cut the shiitake mushrooms in half lengthwise.

Make a notch through the skin of two slices of swarapple and turn it into a swaddle. Combine all the ingredients for the egg mixture.

Heat salad oil in a frying pan and add vegetables other than the mitsukebe and fry. After lightly stir-fry, add soy sauce, mirin (1 teaspoon at a time) and mitsuba, and quickly stir-fry.

Turn off the heat in the frying pan, pour in the prepared egg mixture all at once, and stir. When it is half-boiled, transfer it to a bowl and immediately mix on ice water to prevent roasted eggs.

Place the opening-opened salmon on top of aluminum foil, and spread mirin soy sauce evenly on the surface of the fish. Place the eggs [4] here and surround the eggs with fish. Bake this in a toaster for about 5 minutes.

After 5 minutes, remove it, apply mirin soy sauce again to the surface, and add sea urchin to the top. Place this in a toaster and bake for 1 minute. Once you've finished baking, apply mirin soy sauce to finish off, place it in a bowl, and then add some ginger to finish.