Sakananotataki 魚のたたき
| Prefecture | Mie (三重県) |
|---|---|
| Region | Kinki |
| Japanese name | 魚のたたき／なめろう（さかなのたたき） |
| Reading | Sakananotataki |
| Home area | Iseshima University. |
| Main ingredients | It's not just a small fish, it's also a small fish. |
History and Origins
There's a "bully" in the way you eat the blue fresh fish on the back of a fishing town in Tokigo. It is the "kids" that are born to eat fresh and delicious things that you have just left in the boat. The name "Kogo" is not known in the district of Togo.
When It Is Eaten
It's usually eaten during cold weather, although it's the year around. The cacao, which will be fried about October, is called "retropic" and enjoys a rich taste of fat. It's delicious to beat and eat with your favorite flavors.
How It Is Eaten
The small fresh fish will remove the head and the intestines, the scales, the bones and the skin, and will be struck with a knife, and the dried fish will be struck with a dodgy knife. If you add leaves or herbs along the way, I'm going to hit you with a knife and finish it. I'm going to put this on the leaves and put on soy sauce and eat it. And also, they can be put into a mold in the citrus and made into a piece of material. The pilfering with a large, fresh fish, such as katzu, puts three live fish that were caught in fishing, and has the same method of calling it a thick sashimi. It's distinguished from the "sharp" that you make after you get up on land. I'm using (just you, a catapult) and I'm calling the same thing cooked to lick it. It's also a recent trend to taste good when you eat it as it is, but to cook it in hot rice and put it in a cup of fried bread and then turn it into a hamburger style.
Recipe — Serves 5
Ingredients
- 5 horse mackerel
- as needed miso
- a few shiso leaves
- 1 pieces ginger
- Mix: a pinch salt
- Mix: as needed vinegar
- Mix: as needed soy sauce
Method
- After five minutes of salt water in which the ducks are in the ice, the scales are dropped.
- Take away the ducks, drop your head, take your stomach. I wash my stomach clean with running water. If it's big, it'll drop to three. I'm going to blow the water out.
- In the case of the small azi, I will strike with a knife. If you put three of them down, I want to cut them into small mouths and then have a knife. Then I'd like to play with the leaves, the taste buds and the peppers.
- I'm going to put a plate on it, add flavor A to it and eat it.
- Sometimes you can put fish on the leaves, put soy sauce on them and eat. You can put the medicine on this time.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.