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Grilled And Marinated Smelt: Packed With Nutrition And No Oil Added Recipe

Grilled and Marinated Smelt: Packed With Nutrition and No Oil Added Recipe
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Prepare the ingredients before making Grilled and Marinated Smelt: Packed With Nutrition and No Oil Added in your home. Then, follow these steps below to serve Grilled and Marinated Smelt: Packed With Nutrition and No Oil Added for your family or friends.

Ingredients: Grilled and Marinated Smelt: Packed With Nutrition and No Oil Added

  • 10 Shishamo smelt
  • 1 packet Shimeji mushrooms
  • 1/2 to 1 Onion
  • 1 ☆Red chili pepper
  • 66 ml ☆ Dashi stock
  • 66 ml ☆Vinegar
  • 1 tbsp ☆ Soy sauce
  • 1 tbsp ☆ Sugar

How to Make Grilled and Marinated Smelt: Packed With Nutrition and No Oil Added

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Grilled and Marinated Smelt: Packed With Nutrition and No Oil Added in your home by yourself.

    Step 1
  • Slice the onion, and divide the shimeji mushrooms into small clumps.
  • Step 2
  • Cook the shishamo in the oven. Add the vegetables halfway through and cook them together.
  • Step 3
  • You can also cook the fish and vegetables in a frying pan. Line the frying pan with kitchen parchment paper and cook over medium-low heat patiently.
  • Step 4
  • When one side of the shishamo smelt are cooked, turn them over and cook the othe side. Add the vegetables at this point and cook them along with the shishamo.
  • Step 5
  • De-seed the red chili pepper and slice into thin rounds. Combine the ☆ ingredients in a small pan with the chili pepper and bring to a boil.
  • Step 6
  • When the fish and vegetables are cooked using the method in step 2 or step 4, put them in a shallow container and pour the hot marinade over them.
  • Step 7
  • You can start eating this pretty soon since the vegetables are not raw. They'll be ready in about 2 hours. Transfer the fish to serving plates with the vegetables.
  • Step 8
  • Attention: It's very convenient to cook with kitchen parchment paper, but if you are cooking on gas be sure not to let the edges of the paper catch on fire. I used frozen shishamo smelt here, but I could cook them from frozen using the frying pan method described here over low heat.
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