Arame maki | Our Regional Cuisines
RECIPE
Ingredients (For 3 persons)
- Sardine 6 fish
- Arame (dried) 30g
- Sugar 1/2 tbsp.
- Soy sauce 30ml
- Sake 100ml
- Water 50ml
- Mirin (sweet sake) 25ml
How to cook
1. Soak arame in water for 10-15 minutes before soaking.
2. Remove the head, guts, and inside bone from sardines (small sardines may be left with the inside bone) and wash well. (If large, cut into two.) If using saury, cut into three pieces.
3. Spread out the arame and roll the sardines around the core at least 3 times, then place them in the pot.
4. Add seasonings and simmer over medium to low heat for about 20 minutes. When cooked, place on a plate. (You may cut them into bite-size pieces before serving.)
5. (Caution)
When using fish other than sardines, perform the appropriate pretreatment for each fish.
Recipe Arrangements
provider : "Mie no Aji Sensai Mansai" (Mie Food Culture Research Association)
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516