Ingredients Iwashi Hambagu Recipe
How to Make Iwashi Hambagu Recipe
Thinly slice the onions, then FRY using a little vegetable oil until soft and wilted. Mix the bread flour with 4 tablespoons of the water.
Waste of scales and fish head. Dividing the lower part of the stomach and dispose ofentrails. Wash the inside of the fish, Pat outside &-Pat with paper towels to dry kitchen.
Enter both thumbs into the belly of the whale until it touches the bone behind it.Press between the meat and the bones were, using the tips of both thumbs. Slide thesecond thumb outwards to unlock the fish. Use your right hand to hold the spine near the place that was once was the head of the fish. Use your index finger and thumb of the left to release the spine and separate from meat towards the tail. Cut the part where the spine is fused with the aftermath. The middle part of both sides of the slicesto make 2 strips of boneless meat (fillets). Cut the dorsal fin.
Cut the fish in pieces arebecame elongated as wide around 5 mm. starting from one end, finely choppedmeasuring up to about 5 mm. Cut again its flesh into minced meat and sticky.
Place the chopped sardines in the Cup and use hands to mix salt and pepper to taste.Then enter the onions and bread crumbs, mix evenly using the hands. For the mixture into 4 servings. Shape into oval burger meat about 1 cm thick.
Heat a little vegetable oil in a frying pan. Insert a meat burger and fry over low heat.Turning the flesh so the bottom already Brown. Place the lid on top of a pan of frying pan and let Cook for about 3 minutes until the meat is cooked their burgers. Serve with tomato sauce or soy sauce
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