Mirin Namero
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Even if you use the surplus sashimi ◎
A dish that makes use of the texture of Mirin.
It is also recommended to wrap it in a Korean glue to accompany alcohol!
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Ingredients: (2 servings)
- Salted/Dry Mirin (before salt removal/before watering) 100g/15g
- Horse mackerel:1 (about 80g to 90g)
- Macrophyll:7-8 sheets
- Long onion (white part):15g
- White sesame:1 tablespoon
- Miso:1/2 tablespoon
- soy sauce:1/2 teaspoon
- Ginger or Miyoga:Appropriate amount (OK without it)
How to:
- [In the case of Shiozura raw lin]
- MilinRinse the water twice in a bowl, rinse, add new water and drain salt for 9 to 10 minutes.After draining, wipe the water with paper.
- [In the case of dried mirin] Add the milline to water for 8 minutes and drain well.
- Milin is easy to eat. Cut onions and large leaves by chopped.
- If you get the processed horse mackerel, you will remove the middle bone with boned.Peel the skin and cut it into an appropriate size, then tap it until sticky with a kitchen knife.
- Put all the ingredients in a bowl and mix them firmly until they are sticky here, so that miso and soy sauce are combined overall.
- If you cool it in the refrigerator and blend the taste, it's done!
The recipe uses horse mackerel, but can be used in sardines and Isaki! Please add ginger and gyo as you like.
The thickening of the grinding and the stickiness of the fish go very well! It is easy to enjoy "Shiozura Irin Kirin" for the first time, so it is very recommended.
