Shuto fried rice|Recipe|Shiino's Shuto

Recipe


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Shuto fried rice

《 Ingredients 》
Vegetable oil a little
●Black tiger(Boil) 2
●Scallop(Boil) 2
●Celery 1/4cut
●Asparagus 1
●boiled Takenoko 1/8(30g)
Crab(Flacked or can product) 30g
Egg 1
Rice 2bowls
Katsuo Shuto 2~3
Salt・pepper right amount

How to make

1

Cut the ●ingredients in 5mm cube.

2

Fry 1ingredients and crab with oil, add salt and pepper. Then once remove them.

3

Again fry egg and add rice and mix with oil.

4

Add the other fried ingredients and mix and fry well. Then and Shuto and mix.

Knack and Point

Fry the ingredients keeping the texture. Mix with a cutting slicing move. Add shuto from the pan side to warm it well.

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.