flounder cutlet with tartar sauce with spring sprout nambeen
What should I make using the representative spring vegetable naengmyeon that I think of in spring? After thinking about it, I thought it would be good to make it into a sauce and use it. Naengi was put in tartar sauce to make the sauce, and the nutritious boneless flounder was deliciously fried and served. The fragrant naengi naturally blends with the sweet and soft tartar sauce, and it goes well with the crispy flounder cutlet Very good!
2 serving
Within 60 minutes
レシピ
Ingredients
  • Sand dab
    140g
  • Flour
    little
  • egg
    little
  • bread crumbs
    little
  • Salt
    little
  • ground pepper
    little
  • Mayonnaise
    6T
  • Sugar
    2T
  • Vinegar
    1T
  • Eggs
    1ea
  • Vegetable pickle
    75g
  • Shepherd's purse
    50g
Cooking Steps
STEP 1/10
Drain the boneless flounder in a kitchen towel and season it with salt and pepper.
STEP 2/10
Cut it into appropriate sizes, followed by flour, egg water, and bread crumbs
I'll coat it with batter.
STEP 3/10
Put an appropriate amount of oil in the frying pan, preheat the oil, and then add the flounder
I'm putting it in.
STEP 4/10
When one side is crispy and yellowish, turn it upside down and fry the other side crispy.
STEP 5/10
Transfer to tray while preparing sauce to drain.
STEP 6/10
Prepare the naengi that will go into the tartar sauce by washing the soil from the roots cleanly.
STEP 7/10
Boil a little bit of salt in boiling water for about 1 minute.
STEP 8/10
Rinse the boiled naengmyeon quickly in cold water, squeeze out the water, and chop it finely.
STEP 9/10
Mash the boiled egg with the yolk and add the amount of seasoning and pickles.
STEP 10/10
Add chopped wasabi to the tartar sauce and mix it well!
Cooking review
5.00
score
  • 948*****
    score
    It's delicious!
    2021-03-14 20:44
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