| 1～２ Servings | |
| Katsuo (bonito) Shuto | 5g |
| Salmon | 100g |
| Salt | Small amount |
| Olive oil | 1 tsp |
| Butter (unsalted) | 5g |
| Lemon juice | 1/6 portion |
Directions
| 1. | Sprinkle a little salt on the salmon. In a frying pan, heat the olive oil and bake the surface of the salmon. | |
|---|---|---|
| 2. | When the salmon is browned, put the butter in the corner of the frying pan to melt. Mix the Katsuo (bonito) Shuto. Heat the Shuto well and mix with a slice of lemon juice. | |
Tips and Pointers
You can enjoy eating it chilled or for a meal side dish.
Comment
Used in this recipe!
Katsuo (bonito) Shuto
Katsuo Shuto is born by salting and aging rare parts of bonito over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=92