さんまの蒲焼き（Pacific saury Teriyaki source）
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The sauce was "unagi no tare", which is the sauce usually for eel. By it in asian supermarkets (うなぎのたれ or うなぎのタレ). Basically it is teriyaki sauce which is soy sauce, mirin, sake and sugar. The difference is that the unagi sauce can be made with eel in it for flavour. Kabayaki sauce (蒲焼き) is also for this type of cooking (glazing fish with a sweet sauce). The rest of this dish is sansho (Japanese pepper), shredded spring onion and more tare (sauce).
2 years ago 6
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やばい、相変わらず旨そう！
2 years ago 3
All Comments (16)
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背開き難しいですね。味は滅茶苦茶美味かったです。香ばしくてパ
リパリしていて缶詰の蒲焼きとは天と地ほど違いました。 -
i want eat!!!
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サンショウの粉ってなんですか？どういう漢字書きますか？
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うまそうだな、おいｗｗｗ
ビールにも飯にも合いそうだ
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解説参考になります！
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thankxxxxxxxxxx it so good i love it
keep it up
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cooked long and then at the end all of it was poured out. there just of been some fish oils there. and when you put sauce on top its diluted. herring, mackerel is fast cooking. one side barely a min and the other.
it looks nice though..maybe tasty nice too because of texture and stuff.
fish sometimes is best raw or smoked
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how?
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all the fish oil went bye bye :(
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うなぎなどに使う「山椒」のことです。
itasan18 1 year ago