Sue’s Recipes

Favorite recipes while living in Japan

さんまのごまがらめ

さんまのごまがらめ
K. Fujii

さんま6~8尾
しょうが 30~40g
 しょうゆ 酒 みりん 各30cc
 酢 砂糖  各大さじ1

さんまは3つぐらいにぶつ切りし、頭としっぽは取り除く
Crockpotに入れてlowで6~8時間放置
骨までやわらかくなります。

ゴマや粉かつお、青のりなどをまぶして盛り付けます。

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