【煮汁の黄金比】「カレイと小芋の煮つけ」│ミシュラン三ツ星掲載店「日本料理 柏屋」松尾シェフから学ぶ失敗しない煮つけ

Chef in video: Hideaki Kashiwaya
Owner of 3 star Japanese restaurant Kashiwaya located in Senriyama, Osaka.

- Kashiwaya
https://jp-kashiwaya.com/senriyama/
Google map link:
https://goo.gl/maps/Mz42LdM7PfAHNBU39


Ingredients:
2 pieces of Flounder (100g each)
100g Komatsuna (Japanese mustard spinach)
6 Small Potatoes
4 Deep-fried Tofu
Small portion of Ginger
2 tbsp Dark soy sauce
0.5 tbsp Tamari soy sauce
2.5 tbsp Mirin
1.5 tbsp Sugar
150ml Water
100ml Sake

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https://foover.jp/

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