酢漬け（新玉ねぎの酢玉ねぎ）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし
飲食店独立学校 /こうせい校長 Time required : 10minutes
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Mackerel sesame pitaka ｜ Chibikaba Cooking's recipe transcription
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Ingredients
- Mackerel kabayaki can : 3 cans
- 卵 : 1個
- 白胡麻 : 大さじ2
- 油 : 大さじ1
- 小麦粉 : 大さじ2
Time required
30minutes
Procedure
-
1)
Sprinkle clothes
03:23
Put the canned mackerel in a bowl. Sprinkle mackerel on flour, sprinkle with egg juice, and add white sesame seeds.
-
2)
Bake mackerel
04:25
Arrange the mackerel in a frying pan, grind the oil and heat on medium heat.
-
3)
Pour in the egg liquid
05:02
When it is lightly cooked, pour in the remaining egg liquid and bake.
-
4)
仕上げる
05:28
両面焼き色がついたら、お皿に盛り付けて完成。
Point
・ By sprinkling plenty of white sesame, the texture will improve and the taste will increase.
・ If you want to keep it, put it in a storage container and eat it in the refrigerator for 5 days and in the freezer for 1 month.
・ You may use canned foods other than mackerel.
・ Put plenty of egg liquid together.
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