As part of supper tonight, I made kogane garei no nitsuke (simmered yellow sole). ä»æ¥ã®å¤é£¯ã«ã¯é»é(ããã)ã¬ã¬ã¤ã®ç ®ä»ããä½ãã¾ãã。 I used this junmai hon mirin. ãã®ç´ç±³æ¬ã¿ããã使ãã¾ãã。 The raw ingredients are mochi rice (produced in Thailand), rice malt (made from rice produced in Thailand), and brewer's alcohol. åææã¯、ãã¡ç±³(ã¿ã¤ç£)、ç±³ããã(ã¿ã¤ç£ç±³)、é¸é ã¢ã«ã³ã¼ã«ã§ã。 I previously made men tsuyu (noodle soup) using this junmai hon mirin, and found the men tsuyu was slightly better than my usual version, made with mirin-fu chomiryo (mirin-like seasoning). åã«ãã®ç´ç±³æ¬ã¿ããã使ã£ã¦éººã¤ããä½ã、ç§ã®ãã¤ãã®、ã¿ãã風調å³æã§ä½ã£ããã®ããå°ãã¯ç¾å³ããã¨æãã¾ãã。 The water + sake, mirin, and soy sauce ratio was 5:1:1. Thus, I used 100 ml water + sake 20 ml mirin 20 ml soy sauce æ°´+é 、ã¿ãã、ãããæ²¹ã®å²åã¯5:1:1。 ãã£ã¦、 æ°´+é 100 ml ã¿ãã 20 ml ãããæ²¹ 20 ml 使ãã¾ãã。 I simply rinsed each fillet with running water, made an x cut in the middle, and put in a large frying pan. åã身ãããããæµæ°´ã§æ´ã£ã¦、çãä¸ã«Xåã®åãè¾¼ã¿ãå ¥ã、大ããªãã©ã¤ãã³ã«å ¥ãã¾ãã。 Shimofuri (frosting) is a common step, but I omitted it. (I once did shimofuri, but I didn't like the resulant flavor; I thought that shimofuri made the fish bland.) I added the seasonings mentioned above, brought to a boil, placed two sheets of paper towel in place of an otoshi buta, and simmered for less than 10 minutes until done. ééããä¸è¬çã§ãã、ç§ã¯çç¥ãã¾ãã(以åã«ééãããããã¨ãããã®ã§ãã、å³ãæ°ã«å ¥ãã¾ããã§ãã。ééããããããã§、éãå³æ°ãªããªã£ãã¨æãã¾ãã)。ä¸è¨ã®èª¿å³æãå ¥ã、沸騰ãã、è½ãèã®ä»£ããã«ãããã³ãã¼ãã¼ãï¼æè¼ã、ç«ãéãã¾ã§10åæªæºç ®ã¾ãã。 If you like yours on the sweet side, add some sugar. çãããããã°、ç ç³ãå°ã足ãã¦ä¸ãã。 Images of karei (flatfish, flounder, sole, etc.) nitsuke
source : http://kompas.com, http://tempo.co, http://hiro-shio.blogspot.com
Tidak ada komentar:
Posting Komentar