Warm Tosakanori with Meat and Vegetables
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A vibrant and simple dish. You can use yakiniku sauce for seasoning or just salt, pepper, and a bit of soy sauce. The fun texture makes it a delight to eat!
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Ingredients:
- Salted Tosaka seaweed (before desalting/reconstituted): 60g/18g
- Onion: 40g
- Thinly sliced beef (any cut you like): 100g
- Salad vegetables: as desired
- Yakiniku sauce: 1 tablespoon
- Salad oil: 2 teaspoons
- Black pepper: to taste
How to:
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Salted Tosakanori seaweed should be rinsed twice with water to remove salt. After that, soaked in water for about 3 minutes to remove the excess salt.
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For Dried Tosakanori seaweed, soak it in water for 4 minutes to rehydrate.
- ※ When soaking in saltwater, make sure to thoroughly rinse off any debris or foreign objects that may have gotten inside. If there are any discolored parts, it's best to remove them.
- Wash the salad vegetables well, and if you have drained equipment, remove them firmly. When the onion is cut to 1/4, slice along the fiber.
- Put the salad oil in a frying pan and fry the onion over medium heat. When it is clear, add the beef and heat it on the onion while mixing it with the onion.
- When the raw part is almost gone, turn the sauce of the grilled meat and lower it to low heat. Out the heat in about a minute and heat 2 with residual heat
- * Residual heat is enough to finish it with a mochi mochi texture. If you put too much fire, it will start to melt, so pull it up from a frying pan as soon as possible.
- After laying 3 favorite salad vegetables on a plate, 5 tusakanori from the top is served. Decorate beef, black pepper if you like
If you are worried about the scent of red algae peculiar to the spots, please try the salt drain time of about 1 minute. The saltiness will come off, but the scent will be gentle.
Instead of cow sliced meat, ribs, pork belly, chicken thighs, etc. Please try using a bargain favorite that day!
