| 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. | |
Memo
It's available for 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.
http://en.shiino.co.jp/recipe/detail.php?no=22