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Saba no Ageyaki Oroshi Ankake

Chi phí $10, lưu $15

Nguồn: Recommended by CookPal

  • 30 Min
  • 2 Số suất
  • $10

NGUYÊN LIỆU

  • 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

BƯỚC

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.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

300

Calo

  • 25g
    Protein
  • 10g
    Carbohydrate
  • 15g
    Chất béo

💡 Mẹo

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

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.