Saba and mushrooms with shuto
How to make
Dip the saba for one night in shuto.
Fry the other ingredients and salt and pepper.
Put 2 on 1 .
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.