Soft enough to eat, even the bones! Recipe video and instructions for making sweet simmered saury
So soft you can feel the bones!
Ingredients · Servings 2人分
- サンマ 2尾(300g)
- 酒 大さじ3
- みりん 大さじ3
- 砂糖 大さじ1
- しょうゆ 大さじ2
- 水 100cc
- しょうが(薄切り) 2枚
- 唐辛子 1本
Method · PT3000S
- サンマは頭を切り落として3等分に切り分け、尾は切り落とす。内臓を水で洗い、血合いを菜箸などでこそげながら洗い、キッチンペーパーで水気をふきとる。
- 唐辛子はへたを切り落とし、種を取り除く。
- 鍋に☆を入れて煮立たせ、サンマを加え、落としぶたをしてふたをし、弱火で30〜40程煮る。ふた、落としぶたを取り、汁気がほぼなくなるまで煮詰める。
Simmer thoroughly until glossy and tender. The sweet seasoning goes perfectly with rice, and it's delicious even when served cold.
Carbohydrates 21g
脂質 25g
Protein 19.3g
Carbohydrates: 20.8g
Salt content: 3g
*Per serving
1. Cut off the head of the saury and cut it into three equal pieces, then cut off the tail. Wash the innards with water, scrape off the blood with chopsticks or similar utensil, and pat dry with kitchen paper.
2. Cut off the stems of the chili peppers and remove the seeds.
Q: Can I substitute with saury intended for salt-grilling? A: Yes, you can. However, since the innards can cause an unpleasant odor, if the saury still has its innards attached, we recommend removing them as in step 1.
