鯛のあら炊き
我が家の大好物安くて美味しい。
①鯛のあらを洗い、煮沸した湯の中に入れ、１０～１５秒したら取り出し、鱗をはがす。
＊鱗はこの要領で簡単に除ける。
＊料理酒は生臭みを取る、新鮮な魚には要らない。
②鍋に鱗を取った鯛のあらが、完全に浸かる様に、料理酒・みりん・醤油を入れ、炊いて煮詰め液が、僅かまで煮詰めて出来上がり、味が薄い場合や冷えた場合は再度熱を入れる。牛蒡を加えるのも良い。
③器に盛り、山椒の葉をトッピングして出来上がり。
＊他の魚も基本的にはこの炊き方で十分。
Sea Bream Cooked
I got a sea bream ara for the first time in a long time and cooked yabari-tai.
①Wash the sea bream, put it in boiling water, remove it after 5-10 seconds, and remove the scales.
Scales can be easily removed in this way.
Cooking sake takes a fishy smell and is not required for fresh fish.
②Add cooked sake, mirin, and soy sauce so that the sea bream ata that has been soaked in a pot is completely soaked, cooked and boiled down to a little, and if the taste is thin or cold, heat again. It is also good to add beef sardines.
③Served in a bowl and topped with sansho mushrooms.
* This way of cooking is basically enough for other fish.
