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œ@Yellowtail Teriyaki@œ


mServes 6n
@yellowtail 420 gms
@turnip 1/8
@red chili pepper 1

1) Skewer yellowtail with metal skewer. Grill on the skin side and brush
@repeatedly with teriyaki sauce.
2) Peel the turnip and cut into chrysanthemum shape (kikka-kabu.) Soak in
@salted water until soft. Drain and put in sweetened vinegar (amazu) along
@with some red chili peppers.
3) Put a little of the teriyaki sauce in the bottom of a dish. Place the
@yellowtail on top and garnish with chrysanthemum-turnip.

„«Ayu Ichiya-Boshi„«Yellowtail Teriyaki„«Tilefish Wakasayaki„«Chicken Nanbanyaki„«

@@@




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