Fillet: Prepare salt water with 2% salt.Soak the fillet and leave it in the refrigerator overnight. Wipe dry, remove streaks, reduce thickness by half Prepare the green shiso. Place it on the fillet and roll it up. Divide it into 4 equal parts. Good! Thread the roll onto a skewer with the end facing down. It looks like this. There is no need to use the U-shaped groove. This time it is a steel plate. Apply a thin layer of oil. Grill the fillet until golden brown Garnish with lemon to taste Itadak
imasu, try grilling it!
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