Aburaage and cheese with shuto
How to make
add the ingredients for 10min.
Squeeze 1 a little.
Cut 2 and stuff the other ingredents and pin by tooth pick.
Bake by pan until it becomes light brown.
Take off the tooth pick and cut it to one bite size.
Knack and Point
It will be more light with radish grain.
Use in this Recipe
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.