Cutlass Fish Of Yahata‐Maki

Ingredients

• Cutlass Fish
• Burdock
• Rice Bran
• Dried Slice Bonito

Seasoning

• Japanese soup stock
• Sweet sake
• Light color soy source
• Japanese Sake

How To Make

1. Wash a cutlass fish with the water, and cutting a fish into three slices.
2. The burdock drops soil, and wash it.
3. Cut ② to the suitable size, and put a rice bran in a pan, and boil it.
4. Mix 18 cups of Japanese soup stock, 1 cup of sweet sake, 1 cup of Light color soy source, 1 cup of Japanese sake, and simmer the burdock.
5. Wrap the dried slice bonito, and doing the Oigatuo (put from on the top).

METHOD FOR TREATING for the cutlass fish

1. Cut off the head of the cutlass fish.
2. Cut off the tail of the cutlass fish.
3. Cut the stomach of the fish, and take out the internal organs, the blood and the dirt.
4. Wash a fish in water, remove the blood and the dirt.
5. Wipe off the moisture.
6. Point the fish ‘s head to the right.
7. Put the tip of kitchen knife in from the back of the head side.
8. Cut along the middle bone to the tail.
9. Put the ventral side of the fish in front.
10. Cut along the middle bone from the ventral to the tail.
11. Separate the fish body.
12. Since the bone remains on the ventral side of the fish, it remove the bone along the belly.
13. Turn over the bone side of the fish.
14. Next, doing the same work as ⑥～⑫.
15. Since the bone remains on the ventral side of the fish, it remove the bone along the belly.
16. This is a method which cut the cutlass fish into three pieces.

WHAT DOES OIGATUO MEAN

After boiled cooking thing, wrap a bonito in gauze, and put into the pan and cool it. And the taste becomes a very good by the OIGATUO.

SWEET AND SALTY FISH SAUCE (UOTARE) (Business Use)

1. 1Mix 7.2L(1 gal) of Weet Sake (NIKIRI), 1.8L(60.8 oz)　of Tamari, 1.26L (42.6 oz) of Soy Source, 1L (33.8 oz ) of Sake.
2. Cook while constantly removing scum to about 30 minutes with a low heat.
3. Insert dried slice bonito into a pot and a dry sliced bonito sinks, filter it through a lead and warm.

UOTARE FOR HOUSEHOLD (Home Use)

1. 1Mix 360ml (12 oz) of Weet Sake (NIKIRI), 90ml (3 oz) of Tamari, 63ml (2.1 oz) of Soy Source, 90 ml (3 oz) of Sake.
2. Cook while constantly removing scum to about 30 minutes with a low heat.
3. Insert dried slice bonito into a pot and a dry sliced bonito sinks, filter it through a lead and warm.

How To Keep The Sweet And Salty Fish Sauce (UOTARE)

When make many sweet and salty fish sauce (UOTARE), it can be keep in the refrigerator for Long times. In this case, please do not put moisture or water into the UOTARE. If put moisture or water into the UOTARE, it will be decay.

Cutlass Fish Of Yahata‐Maki