Kingfish Ara-Ni(ヒラマサのあら煮)

[Are-Ni broth]

Water 600ml
Sake 150ml
Mirin. 50ml
Sugar. 50g
Soy sauce 75ml
Spring onion Some
(Ginger skin Some : If you have some)

(Pour in just enough to cover the ingredients )

Ara-Ni is one of Japanese authentic dishes consisting bony fish parts in boiled soy sauce based broth. This time I made Ara-ni with off-cut ingredients (born parts of kingfish, orr-cur saikon radish and spring onion) for staff meal. In the actual restaurant, we need to deal with the food cost. If you can utilise some off-cut ingredients, it will help you to manage the cost. Off course, you don’t always have to use off-cut. So try it with your own creativity!

賄いに余った食材を使ってあら煮を作りました。今回の出汁は万能なので、鰤の切り身があればブリ大根にしてみたり、魚の代わりにお肉やキノコを使っても美味しく出来ると思います。
色々な食材で試してみて下さい。

インスタもやってますので良かったら覗いてみて下さい！

[Instagram] https://www.instagram.com/yamamotokazuma

A Japanese guy making sushi in an actual restaurant in Melbourne.
Learnt how to make sushi by myself and still learning so I am not a perfect chef but want to share my little knowledge and skills of it by sharing a clipping of my daily experience.

2014年に渡豪し、ワーホリ•学生を経て現在は料理人としてメルボルンのレストランで実際に働いています。寿司は独学なのでまだまだ勉強中ですが、日々の仕事内容などを記録がてら配信しています。