ぶりの照り焼き
今の時期日本海のブリが脂がのり美味しい。
①ブリを適当な大きさに切る。
②油が充分落ち、焦げ目がついたらタレを刷毛で塗り再び焼く。
＊最初からタレを付けて、焼いてもタレは乗らない。
③皿に盛りつけブロッコリー・茹で人参卵焼きを盛りつけ出来上がり。
タレの作り方
①しょうゆ大さじ3・みりん大さじ3・料理酒大さじ.5・砂糖大さじ1.5小さめのフライパンに全ての材料を入れ中火にし、煮詰める。
②ふつふつとしてきたら弱火にして、焦げ付かないように木べらでかき混ぜながら、煮詰める。
③とろりとしてきたら、火から下ろして完成。
Buri no Teriyaki
At this time of year Japan the yellowtail in the sea is fatty and delicious.
①Cut the yellowtail into pieces of suitable size.
②When the oil has sufficiently removed and browned, brush the sauce and bake again.
* Add sauce from the beginning, and even if you bake it, the sauce will not come on.
③Serve on a plate and serve broccoli and boiled carrot egg.
How to make sauce
①3 tablespoons soy sauce, 3 tablespoons mirin, 5 tablespoons cooking sake, 1.5 tablespoons sugar
②Put all the ingredients in a small frying pan, reduce the heat to medium, and bring to a boil.
③When it becomes fluffy, reduce the heat to low and boil it down, stirring with a wooden spatula to prevent it from burning.
When it starts to thicken, remove it from the heat and it's done.
