Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, pacific saury bones soaked in sake (horse mackerel or sardines are ok too). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have pacific saury bones soaked in sake (horse mackerel or sardines are ok too) using 2 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too):
- Get 2 fish worth The backbone of a Pacific saury (sanma)
- Make ready 2 to 3 servings Sake or shochu
Instructions to make Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too):
- When you filet a Pacific saury, keep the backbone. You can also use the bone from salt-grilled Pacific saury.
- Take all the flesh off the tail and bone. Wash the bone and tail well, and pat dry with paper towels. If there's any flesh left it will smell fishy, so remove it completely.
- Cook the bones in a toaster oven for about 2 minutes. Don't let them burn too much.
- Put the bones in hot sake and leave for a while. This works great with sake, but I recommend a stronger taste using shochu mixed with hot water - with a generous amount of shochu!
- For Pacific saury bone crackers, see
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