Roasted a halfbeak of spring

In Japan, this fish is called the spring telling a fish. The taste is a very simply, Is is used for the grilled fish and sashimi.

Ingredients

Halfbeak
Horikawa-Burdock
Rice-Bran

Seasoning

Japanese soup stock
Sweet sake
Sake
Salt
Rice vinegar

How to Make

The Horikawa-Burdock cut out the buanches.
Rub the horikawa-burdock with a brush and take the mud.
If the mud left, rubbed on the back of the kitchen kuife, and doing a clean.
Wash the ③, and cut it to the length of 10cm (3.9in).
④ put in the vinegar diluted with for 40 minutes to 1 hour.
Put the rice bran into the water, boil the water, and heat hot water.
Boil ⑥ until the bamboo skewer break through, and expose it to the water.
Make hile through the center of the burdock by the softstem bulrush.
Mix 20 cups of Japanese soup stock, 1 cup of sweet sake, 1 cup of light color soy sauce, 1 cup of sake, and to simmer.
The halfbeak remove the scale, organs, wash the internal organs, And wipe out moisture.
Open the halfbeak at the belly, and remove the middle bone, and sprinkle salt all over the fish.
⑨ wrapped in ⑪.
Bake above ⑪ in heat at the far distance.

When you bake it at home, please use a grill or an oven.

About the comparison ratio to seasoning.

The seasoning ratio of seasoning displays it by a comparison calculation, please change the size of a measuring cup or the vessel according to the Number of people.