鮑のソテー
材料
・蒸し鮑1/3 2枚
・干し椎茸 1つ（半切り）
・切り干し大根 10g
・バター 10g
・塩鮑 10g
作り方
仕込み時
①たわしで身を洗う
②生の大根と昆布を乗せる
③100℃のスチームで1時間30分〜蒸す
営業時
①鉄板にバターを乗せ、水で戻したしいたけ、切り干し大根、鮑を炒める
②焼き色がついたら塩麹を入れ、混ぜる
③お皿に盛り込む
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Sauteed Abalone
Ingredients
1/3 of a steamed abalone (2 slices)
1 dried shiitake mushroom, halved
10 g dried daikon radish
10 g butter
10 g salted abalone
Preparation
At the time of preparation
1) Wash the abalone with a scrubbing brush.
Put raw daikon radish and kelp on the abalone.
Steam at 100℃ for 1 hour and 30 minutes
At the time of serving
1) Put butter on a griddle and fry shiitake mushrooms, kiriboshi-daikon, and abalones in water.
2) When the abalones are browned, add the salted malt and stir.
(3) Arrange the abalones on a plate.
