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詳 し い This detailed recipe ↓
~ Processing of salmon ~
It's quite a point when you are about to take care of this time, but it is easy to break something like the head because it is surprisingly thin unlike the buri and quee, but put too much effort when lowering it to three If it is too much, it may penetrate a bone and a kitchen knife may enter below (^^;
※ Because the skin is also very soft except for the rigid scale-like scale on the head side of the back from the "Borders of bones extending from the spine and bones from the spine" which I mentioned in the movie, I first cut the skin We think that there is little failure if we put blade in feeling to put "suu" and kitchen knife without putting much power other than sword very much (^ ^)
When pulling on the skin, it may be good to be aware that the skin on the tail side is thin and easy to cut and that the thickness of the skin changes at the boundary between the skin and the scale (^ ^)
※ I can not say in a loud voice because I have failed again and again. .
We will summarize the ratio of seasonings this time, so it would be good if you could refer to something (^ ^)
漬 け Pickled area of ​​mackerel 醤 Soy sauce: Simmered liquor: Simmered mirrine = 1: 1: 1
I wipe the surface there and pour soup kelp (this time is the true kelp) い っ ぽ 大 芋 芋 ろ 芋 芋: Combined soup 3: 1
(↓ 合 出 ↓)
Soup stock: Light soy sauce: Simmered liquor: Simmered mirrin = 10: 1: 1: 1
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