Atsuage and cheese and shuto|Recipe|Shiino's Shuto

Recipe


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Atsuage and cheese and shuto

《 Ingredients 》
Atsuage 1/2cut
Katsuo Shuto 30g
Yam potato grated 20g
Cheese right amount

How to make

1

Boil atsuage for 20min.

2

mix the other ingredients.

3

Chees and 2 on Atsuage and cook in heat of 200c for 10min.

Use in this Recipe

Katsuo Shuto

We select fresh Bonito from the inshore. We can only get 30 to 40g stomach and intestine from one Bonito(4 to 5kg). And these will be salted and aged in a long term fermentation. For the rich natural Umami component and amino acid, it goes great with Sake, hot rice. Also you can use it as Japanese anchovy and make several delicious dishes.