SMALL JAPANESE SPANISH MACKEREL SHINSHIYU STEAMING

This time, we introduce the small Japanese spanish mackerel Shinshiyu steaming.

Ingredients

• Small Japanese Spanish Mackere
• Tea buckwheat noodles
• The sea weed which was cut into long pieces
• Wasabi
• Grated Japanese Radish
• Dried Slice Bonito

Seasoning

• Japanese Soup Stock
• Light color soy source
• Sweet sake

How To Make

1. Removes the internal organs of the small Japanese Spanish mackerel.
2. Wash in the water, wipe off the moisture.
3. Cutting a fish into three slices.
4. Cut it to length of around 7cm(2.8in).
5. ④make to Kannon-Hiraki and sprinkle the thin salt.
6. The tea buckwheat noodles(Chaya-Soba) stops an edge with a rubber band, And boil it hard.
7. Wrap the small Japanese Spanish mackerel, and steam for 7 minutes.
8. Mix 12cups of the Japanese soup stock, 1 cup of the Light color soy source,1 cup of the sweet sake, and simmer it.
9. Do the Oigatuo
10. Serve ⑦ into the vessel.
11. Pour ⑧ from the side of ⑩
12. Put the wasabi, the grated Japanese radish, the sea weed which was cut into long pieces on ⑦.

Kannonbiraki

Cut to open in the left and right from the center of the fillet.

How to make Oigatuo

After cooked down the food, wrap a bonito in gauze, and put into the pan, and make TUKEJI.

METHOD FOR TREATMENT OF THE SMALL JAPANESE SPANISH MACKEREL (SAGOSHI)

1. Turn the head of small Japanese Spanish Mackerel to the left.
2. Pierce the tip of the kitchen knife to behind the chest fin from the head joint.
3. Cut it diagonally from the upper left to the lower right.
4. Next, turn the fish to the back side.
5. Doing the same work as in ③, the stomach side to the up side down、 and cut off the joint of the bone in a head side.
6. Cut the stomach of the fish, and take out the internal organs.
7. Cut the thin skin along a middle bone, and wash a fish in water, remove the blood and the dirt.
8. Wipe off the moisture.
9. Point the fish head side to the right.
10. Put the tip of kitchen knife in from the ventral side of the head side.
11. Cut along the middle bone to the tail, and separate one’s body.
12. In this worked, bones are left on a piece of the half side of fish.
    (Then this is two sheets of cut down the fish.)
13. Put the back side of the fish in front.
14. Cut along the middle bone from the back side to the tail.
15. Separate the one’s body.
16. Since the bone remains on the ventral side of the fish, it remove the bone along the ventral side.
17. Turn over the bone side of the fish.
18. Next, doing the same work as ⑩～⑪.
19. Since the bone remains on the ventral side of the another piece of the fish, it remove the bone along the belly.
20. This is a method which cut the fish into three pieces.