生筋子の味噌漬けはご飯がすすむよと聞いたので即席で作ってみる
ちょっと切ってからガーゼで包み 味噌と日本酒を混ぜただけの手抜き床の中に
これで冷蔵庫でしばらく眠ってもらう
残りはほぐして醤油漬け
漬ける前はトロンとしてます
鮭のお腹の部分とまだ浅漬かりの筋子で親子丼など
マスの子かもしれないので腹違い丼？
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I thought it might be bit salty, but turns out be very subtle goes well with Japanese breakfast !
One on the salmon is shoyu-zuke
Posted by: | 10/21/2008 at 07:37
Ahhh it makes sense now. 筋子 = suji-ko. I didn't realise suji was the same kanji for "tendon". I'm very curious what the miso + sake marination tastes like for ikura...that's very innovative!
Posted by: KK | 10/19/2008 at 22:57