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寿司店概要 Today's Sushi Restaurant
野菜のおひたし side dish of boiled seasoned vegetables
日本酒①鶴齢 Sake①Kakurei
日本酒②手取川 Sake②Tedorigawa
ガリ Pickled ginger
大トロ Fatty tuna
コハダ② Gizzard shad②
赤貝 Bloody clam
水蛸 Octopus
金目鯛 Red snapper
青柳 Trough shell
ミル貝 Giant clam
車海老 朧がけ Tiger prawn with oboro
ホッキ貝 Surf clam
おろし小柱 Small scallops
シロナガスクジラ尾の身 Blue whale tail meat
バフンウニ Sea urchin
炙り鰯 Grilled sardine
穴子 Conger eel
玉 Rolled egg
本日のスペシャリテ Today's Special
お店のこだわりDescription of the restaurant specialties
Today’s Digest
予告編 NEXT
Put the all ingredients of scrambled eggs in the small pot.
Turn the heat and mix them quickly with 6 chopsticks.
Add sushi-vinegar to warm rice.
Prepare molds like pound cakes or plastic container.
Spread the cling film and stuff the mold with scrambled eggs flatly.
Stuff the mold with the half of vinegared rice and tsukudani of kombu.
Press it tight to bring out its flavor.
Stuff another mold with smoked salmons and perilla leaves in order.
Put perilla leaves on the stuffed vinegared rice.
Press it tight and cut it into proper sizes for ease of eating.
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