ウナギのかば焼き
鰻をかば焼きにし、金糸卵や採りたてのグリンピースに乗せました。
①鰻の腹側小骨・背骨を取り、手で開き綺麗に洗い、水であらい水を拭き、小麦粉大匙２を袋に入れて均一にまぶす。
②フライパンにサラダ油大匙１・皮を上にして中火で２～３分焼き、裏返し３分程焼き、油を拭き取る。
③②に醤油大匙２・みりん大匙２・酒大匙２を入れ、適当に煮詰める。
④皿に盛り付け、粉山椒・木の芽を天盛りして出来上がり。
Grilled eel
The eel was grilled and placed on golden eggs and freshly picked green peas.
①Remove the ventral ossicles and spine of the eel, open it with your hands, wash it clean, wipe it with water, put 2 large spoons of flour in a bag and sprinkle it evenly.
② Put 1 large spoon of salad oil and skin on top in a frying pan and cook over medium heat for 2~3 minutes, turn over and cook for about 3 minutes, and wipe off the oil.
③ Add 2 large spoons of soy sauce, 2 large spoons of mirin, and 2 large spoons of sake to (2) and boil down appropriately.
④ Serve on a plate and place the powdered sansho pepper and tree buds on the top.
