なめろう
なめろうとは、もともと船の上で作られていたといわれる漁師料理。新鮮な魚をおろして、みそや香味野菜と一緒にたたき合わせて作ります。味噌と薬味で生臭さが消えて美味しく、皿までなめたために『なめろう』と言われた千葉県の郷土料理。
カルパチョの残り物の鯛を細かく切り、なめろうとしました。
鯛の残り刺身120g・ねぎ1/2本・しょうが大1かけ・みそ大さじ1・青じそ（あれば）2枚
①鯛を細かして、包丁でたたいて細かくする。
②①を青じそ・葱混ぜ、トマト・人参・ブロッコリーを添え出来上がり。
Let's lick
Licking is a fisherman's dish that is said to have been originally made on boats. It is made by grating fresh fish and pounding it together with miso and flavored vegetables. The fishy smell disappears with miso and condiments, and it is delicious, and it is a local dish of Chiba Prefecture that was said to be "licked" because even the plate was licked.
I cut the leftover carpacho bream into small pieces and tried to lick them.
120g sea bream sashimi, 1/2 green onion, 1 large ginger, 1 tablespoon miso, 2 green jiso (if any)
①Finely chop the sea bream and beat it with a kitchen knife to make it finer.
②Mix ① with green jiso and onion, and garnish with tomato, carrot and broccoli.
