This time, we introduce the small Japanese spanish mackerel Shinshiyu steaming.
- Small Japanese Spanish Mackere
- Tea buckwheat noodles
- The sea weed which was cut into long pieces
- Grated Japanese Radish
- Dried Slice Bonito
- Japanese Soup Stock
- Light color soy source
- Sweet sake
How To Make
- Removes the internal organs of the small Japanese Spanish mackerel.
- Wash in the water, wipe off the moisture.
- Cutting a fish into three slices.
- Cut it to length of around 7cm(2.8in).
- ④make to Kannon-Hiraki and sprinkle the thin salt.
- The tea buckwheat noodles(Chaya-Soba) stops an edge with a rubber band, And boil it hard.
- Wrap the small Japanese Spanish mackerel, and steam for 7 minutes.
- Mix 12cups of the Japanese soup stock, 1 cup of the Light color soy source,1 cup of the sweet sake, and simmer it.
- Do the Oigatuo
- Serve ⑦ into the vessel.
- Pour ⑧ from the side of ⑩
- Put the wasabi, the grated Japanese radish, the sea weed which was cut into long pieces on ⑦.
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)
- Turn the head of small Japanese Spanish Mackerel to the left.
- Pierce the tip of the kitchen knife to behind the chest fin from the head joint.
- Cut it diagonally from the upper left to the lower right.
- Next, turn the fish to the back side.
- 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.
- Cut the stomach of the fish, and take out the internal organs.
- Cut the thin skin along a middle bone, and wash a fish in water, remove the blood and the dirt.
- Wipe off the moisture.
- Point the fish head side to the right.
- Put the tip of kitchen knife in from the ventral side of the head side.
- Cut along the middle bone to the tail, and separate one’s body.
- 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.)
- Put the back side of the fish in front.
- Cut along the middle bone from the back side to the tail.
- Separate the one’s body.
- Since the bone remains on the ventral side of the fish, it remove the bone along the ventral side.
- Turn over the bone side of the fish.
- Next, doing the same work as ⑩～⑪.
- Since the bone remains on the ventral side of the another piece of the fish, it remove the bone along the belly.
- This is a method which cut the fish into three pieces.