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Saba no Ageyaki Oroshi Ankake

Custo $10, economizar $15

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $10

INGREDIENTES

  • Main

    • 🐟 2 fillets mackerel
    • sufficient amount salad oil

  • Seasoning

    • 1 tsp ginger juice
    • 1 tsp sake
    • 200g grated daikon
    • sufficient amount chopped daikon leaves
    • sufficient amount potato starch

  • Broth

    • 1 cup dashi broth
    • 2 tsp soy sauce
    • 1/3 tsp mirin

  • Thickening

    • 1 tsp potato starch
    • 2 tsp dashi or water

PASSOS

1

Grate the daikon and drain excess water. Chop the daikon leaves finely. Score the skin of the mackerel fillets and marinate with ginger juice and sake for about 5 minutes.

2

Pat dry the mackerel and coat lightly with potato starch. Heat 1cm depth of salad oil in a pan to medium temperature (about 170°C). Fry the mackerel skin-side down, turning occasionally, until golden brown (4–5 minutes). Drain and plate.

3

In a pot, combine the broth ingredients and bring to a boil. Add the grated daikon and daikon leaves, simmer on low heat for 2–3 minutes. Stir in the potato starch mixture to thicken and pour over the mackerel.

NUTRIENTES

Por 1 Porção

🔥

300

Calorias

  • 25g
    Proteína
  • 10g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use fresh mackerel for better flavor.Adjust the amount of potato starch for desired sauce thickness.Serve immediately for the best texture.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.