Dinner: Tai Kombu-mushi (Steamed Sea Bream on Kombu) Recipe 鯛の昆布蒸し 作り方 レシピ

How to Make Steamed Sea Bream on Kombu 鯛の昆布蒸しの作り方 字幕表示可 材料(日本語)↓ (serves 1) 1 piece of Sea Bream also known as Tai or any type of white fish Enoki Mushrooms or substitute: shiitake or shimeji 1 slice of Carrot (5mm/0.2”) Mitsuba Parsley (4cm/1.6”) or substitute: shungiku, kaiware radish sprouts or mizuna 1 tbsp Sake or white wine 1 sheet of Kombu Seaweed (6x15cm/2.5x6”) ½ Yuzu Citrus Soy Sauce to taste You might also enjoy ... Valentine's Nama Chocolate http://youtu.be/KhDZRjK75p0 Tai-meshi (Mixed Rice with Sea Bream) http://youtu.be/824sqG_QBAE http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/ cookingwithdog http://twitter.com/cookingwithdog http://vine.co/cookingwithdog ※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪ <材料>1人分 真鯛(骨付き):1切れ(他に白身の魚) えのき:適量(椎茸しめじでも可) 人参(5㎜厚さ):1枚 三つ葉(4㎝長さ):適量(春菊 貝割れ大根 水菜などでも可) 酒(白ワイン):大1 昆布:魚と同じサイズ(6x15cm角)1枚 柚子:1/2個 しょう油:お好みで

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Instructions

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