Shishamo (icefish) oven
It's a smelt that's a seasonal guest.^^ 20 years ago, when I was studying in Tokyo, at Ueno Market I didn't know it was a smelt when I bought it and grilled it.Hah! Now I'm an old lady who thinks I'm a smelt I always look for it and eat it.^^ izakaya, if you go to a Japanese restaurant The Shishamo that I ordered because I missed it. ^^ Shishamo full of eggs...It's so good. It's so good. ^^
2 serving
Within 60 minutes
코끼리타임
Ingredients
  • a hot-ice fish
  • lemon juice
Cooking Steps
STEP 1/4
Drain shishamo (icefish)
Frying powder (flour), etc
Put it on the tray
Give them.
STEP 2/4
At a low temperature
You can grill it for us.
(Voltage difference between houses
It's big.)For me, 50 to 70
I checked in between
STEP 3/4
The moisture in the oven
I'm going to add a little bit of the shi-shamo
The front..Finish in the frying pan
That's why it's even more delicious.
STEP 4/4
Shishamo is full of eggs!
Sprinkle a bit of lemon juice
Depending on your preference, soy sauce..
I strongly recommend wasabi.^^
Bulgogi Recommended recipe
  • 1
    Making Jongwon Baek bean sprout bulgogi
    4.94(63)
  • 2
    Jongwon Baek pork belly bulgogi
    4.90(84)
  • 3
    [Live Information Service] Awesome restaurant beef bulgogi golde
    4.89(45)
  • 4
    Making bean sprout bulgogi with Jongwon Baek
    4.90(145)
Kimchi Recommended recipe
  • 1
    Delicious young radish kimchi (two-tier standard recipe)
    4.93(40)
  • 2
    Yeolmu Kimchi Golden Recipe
    4.94(36)
  • 3
    Simple cucumber kimchi
    4.92(75)
  • 4
    Strong side dish Chonggak Kimchi (2-tier recipe)
    4.93(55)