Lobster Kabuto Tukuri

May 5th is colled Tanngo no Sekku (Boys Day), one of special day in Japan.

Pray for the growth of the boys day, and display an armor, a helmet in a home. Lobster Kabuto Tukuri is change of the helmet of warrior.

material

• Lobster
• Wasabi
• Used As Sashimi Gamish
• Bud Perilla

Seasoning

• Sashimi Soy Sauce

Method

1. Wash the lobster in the water, wipe off the water.
2. Cut a head and a trunk
3. Turn over the Lobster tail, and cut the both side of thin skin.
4. Remove the tail meet carefully.
5. Cut the tail meet to suitable size.
6. Wash the tail meet in the ice water, and wipe off the water.
7. boil the head.

Sashimi Soy Source

1. Put the seaweed in a pan.
2. Mix 10 cups of the soy sauce, 0.1 cup of the sweet sake, a little of the tamari soy sauce, 0.1 cup of sake and put into a pan, and simmer it.
3. Put the dried slice bonito in a pan.

SASHIMI SOY HOME USE

1. Put the seaweed in a pan.
2. Mix 1 cup of the soy sauce, 0.1 cup of the sweet sake, a little of the tamari soy sauce, 0.1 cup of the sake, and put into a pan, and simmer it.
3. Put the dried sliced bonito in a pan.

WHAT IS SASHIGATUO (INSERT SRIED SLICE BONITO)

Mix seasoning and cook once、by doing a SASHIGATUO into the seasoned soup, the taste will be even better. And It is often used to make the soups such as TEMPURA – DASHI, IREDASHI etc.

How to make SASHIKATUO (INSERT BONITO)

1. When seasoned the soup stock boiled, put a dry sliced bonito into the pot.
2. Lower the heat once, cook it over a low heat, and stop the heat, wait until a dry sliced bonito sinks.
3. A dried slic Bonito sinks, filter it through a lead and cool.