Hi, today I'm going to show you how to make kamitsusumi-yaki using this cooking sheet.
The seasoning is made with soy sauce, so it's good to eat with rice.
If you prepare the ingredients well, the dish is almost complete.
However, the point is how to wrap it.
Depending on the amount of ingredients and the amount of soup, the way of wrapping changes.
Today, the amount of soup is relatively small, so I will wrap it according to that.
Please watch to the end.
Then I will introduce the ingredients.
Today I use suzuki fish.
Besides suzuki fish, you can also use sea bream, cod, or salmon.
And this is the seasoning.
Soy sauce, sake, pickled plum, tomato, lemon, perilla, onion.
The onion is thinly sliced like this.
And the mushroom is eringi.
Finally, pour the sesame oil from above and use it for flavoring.
That's all for the ingredients.
First, I will cut the eringi into thin slices.
First, cut it into 3 to 4 mm lengthwise.
I will split it with my finger like this.
The fibers are vertical, so it's easy to split.
In this way, the taste is easy to soak in.
You can also use shimeji mushrooms instead of eringi.
Cut the perilla into 1 cm width through the shaft.
It's easy to stick together, so let's separate it.
Cut two lemon slices.
Squeeze the remaining lemon at the end and use it.
Now the ingredients are ready.
First, lay a cooking sheet on a flat table.
Arrange the ingredients one by one.
First, put eringi and onion in the center.
This is a cushion for fish.
Next, put the fish that has been drained well.
I didn't add salt and pepper to the fish.
Then use the back of a spoon to apply the meat like this.
Next, put the remaining eringi and sprinkle with shiso.
And spread the tomatoes around.
Let's put this while thinking about the balance when you open it.
Next is the seasoning.
Sprinkle with chili oil.
Soy sauce.
Cooking sake.
And add lemon juice.
Finally, sprinkle with sesame oil.
Now let's wrap it up.
Fold the ends of the back and the front twice to about 1 cm and trace them with your fingers.
If there is a lot of ingredients, the paper will not reach and it will open, so be careful.
This time, fold both sides down.
Today's wrapping method has less juice coming out of the fat, but
I don't have to worry about the juice coming out just by folding it firmly.
Now I've finished wrapping one person.
The fish fillets and meat I used today don't have much juice, so this wrapping method is good.
Then put it in a heat-resistant container and heat it in the microwave for 5 minutes.
If you make two at the same time, heat it for 7 to 8 minutes.
It's been 5 minutes.
It's fun to open it, but it's exciting.
Now, what do you think?
Oh, the smell of sesame seeds came suddenly.
The broth looks delicious.
The fish is also plump.
In general, I often make it in the oven, but today I made it easily in the microwave.
If you give Kamizutsumi-yaki to someone who eats it, they will be very impressed and happy.
Please eat it with plenty of broth.
If there is a lot, you can eat it with a spoon.
It's fun to make this dish.
It's surprising to open it, and it's delicious.
It's a magic cooking method.
How was it?
All the ingredients in today's dish are well-influenced.
All I can say is that it's delicious.
The fish is fluffy, and the erinimo is just right.
It's the best.
Anyone can make this.
And it's all cooked in the microwave.
I think it's a wonderful dish.
I will introduce a delicious dish by changing the ingredients.
See you in the next video.
