Braise in grated radish “Mizoreni” of mackerel

How to make

1. 1

   Mackerel sliced and soaked into the preliminary seasoning of A for 10 minutes.

2. 2

   Japanese radish grated and drain in a colander, to cut off the moisture lightly.

3. 3

   Wiped off ① lightly and sprinkle potato starch.

4. 4

   Oil for deep-frying heated at 170℃ in UNILLOY 22cm casserole, and fry until to be crisply.

5. 5

   Calyx of sweet pepper cut off and make several holes by bamboo skewer, and fry quickly.

6. 6

   Put the seasoning of B into the pot and boiled. Place ④,➄ and ⑥ into the pot and braise lightly.

7. 7

   Place on a plate and attach “kanzuri” to your liking.