Point
Since UNILLOY pot is excellent in the thermal storage effect and the keeping-warm effect, it is the best also for deep-fried dishes. Moreover, since it is the lightweight cast enamel pot, clearing up of oil for deep-frying can also be easier. DHA and EPA is including a fish which have blue skin. It is the food to get positively, using well spices, such as ginger, grated radish and “kanzuri”.
Ingredient
- Mackerel
- 1 pce
- Potato starch
- as appropriate
- Oil for deep-frying
- as appropriate
A
- Sake
- 1 tablespoon
- Soy sauce
- 1 tablespoon
- Fresh ginger juice
- 1 tablespoon
B
- Broth
- 300㏄
- Sweet sake “Mirin”
- 2 tablespoon
- Sake
- 2 tablespoon
- Light soy sauce
- 2 tablespoon
- Japanese radish
- 300g
- Sweet pepper
- 8 pcs
- Fermented red pepper “Kanzuri”
- as appropriate
1
Mackerel sliced and soaked into the preliminary seasoning of A for 10 minutes.2
Japanese radish grated and drain in a colander, to cut off the moisture lightly.3
Wiped off ① lightly and sprinkle potato starch.4
Oil for deep-frying heated at 170℃ in UNILLOY 22cm casserole, and fry until to be crisply.5
Calyx of sweet pepper cut off and make several holes by bamboo skewer, and fry quickly.6
Put the seasoning of B into the pot and boiled. Place ④,➄ and ⑥ into the pot and braise lightly.7
Place on a plate and attach “kanzuri” to your liking.
このレシピのカテゴリー
Tomoko Okada – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.
