1. Frozen pollack defrosts naturally in the refrigerator for about 4 hours.
2. Put 1T of salt and 3 1/2 cups of water in a bowl and mix well to make salt water.
Put the naturally defrosted pollack in a wide bowl and pour salt water over it.
After adding 1T of Mirim, soak it for 20 to 30 minutes and melt it.
==> Today's secret is to dissolve it while being pickled in salt water.
Because of the process of dissolving in salt water, the pollack is evenly salted
The flesh of the pollack becomes firm.
In addition, it adds mirin to slightly reduce the fishy taste.
3. When you soak it in salt water, touch it in the middle (about 15 minutes)
When the pollack is mushy, spread it out in salt water
(So that the pollack can be soaked in salt water.)
=> Adjust the time to soak in salt water according to the thawed condition of the pollack.

4. Put the pickled pollack on a sieve and drain the water Place on top of kitchen towel to remove excess moisture.
5. Sprinkle a small amount of pepper on the pollack after removing the moisture.
6. Put a thin layer of pancake powder on the pepper root pollack and shake it off.
=> Put the pancake powder on the pan right before frying it
If you coat it with pancake powder in advance, it's easy to peel off your clothes to come off.

7. Making egg water: Put 2 eggs + 1 yellow in a bowl To get rid of the fishy taste, I put in two drops of sesame oilMix it evenly.
If you want a simple pollack pancake, you can add a very small amount of salt (as much as rice paste)..
Because I was pickled in salt water...Don't add salt If it's bland later, eat it with soy sauce~
=> If you don't want to add the yolk, just add 2 eggs.

8. Put cooking oil on the pan and put it on the pan with egg wash when it heats up over low heat From the edge of the pan to the center. If you prepared the garnish, put it on top.
Turn over when one side is fully cooked...The other side is done when it's fully cooked.