COOKING INGREDIENTS
This work I want to convey
This work I want to convey
Grilled Spanish mackerel roll
How to make Spanish mackerel roll
How to make Spanish mackerel roll
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For Spanish mackerel rolls, the base of the fabric is made with Bishatama, which is mixed with a small amount of light soy sauce and sugar, making it much sweeter than normal. It is kneaded slowly over a very low heat while still half-cooked so that it doesn't harden, and then boiled and seasoned bamboo shoots, carrots, and shredded wood ear mushrooms are mixed in. Since it will be stuffed into Spanish mackerel and baked at the end, it is not cooked all the way through, but cooked a little more than half-cooked, combined with vegetables, stuffed into Spanish mackerel that has been opened like a gate, and baked in the oven.
The Spanish mackerel is marinated in sake, soy sauce, and mirin, then placed on a rolling mat, topped with the ingredients, and rolled up. It is then wrapped in aluminum foil that has been heavily oiled to prevent it from sticking, and both ends are wrapped, and it is baked in the oven in that state. -
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Grilled Spanish mackerel roll 1
Marinate the mackerel in sake, soy sauce, and mirin. -
Grilled Spanish mackerel roll 2
The Spanish mackerel is placed on the rolling mat, then the wrapping fabric is placed on top and rolled. -
Spanish mackerel roll 3
Coat the aluminum foil with oil and roll it up, sealing both ends before baking.
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COMMENT
Based on the concept of "making all items by hand," this series "The work we want to share - Osechi cuisine" will be introduced. In the second installment, we will introduce Spanish mackerel rolled sardine grilling. The maker is Master Naoto Suzuki (Tokyo Kaikan, January 2009).