yeon_ha's post

#광깻무 #타코와사비군함 Today's dish is Gwangkkaetmu and Takowasabi sushi. It is a dish called seasoned flounder with perilla leaves; I saw it on Instagram and Today's House, and since I like raw fish and sushi, I wanted to try making it. Also, I felt it would be a bit lacking to eat just this, so I thought it would be nice to have Takowasabi sushi with it, and I bought the ingredients. I sliced the flounder fillet with a bit of thickness, and since I thought fresh garlic would be better than frozen, I minced fresh garlic. I followed the recipe exactly: 300g of flounder and ten perilla leaves thinly sliced. I mixed it with minced garlic, 1 part soy sauce, 2 parts perilla oil, and plenty of sesame seeds, but the sashimi turned out a bit darker than what I saw. I rinsed the aged kimchi well and drained the water. I made sushi rice by simply mixing a little vinegar, sugar, and salt into the rice. I cut the seaweed sheets into four sections, molded the rice well, rolled it tightly in the seaweed, and [takowasabi]... I topped it with wasabi. The seaweed to eat with the salad is seasoned seaweed as per the recipe. Although it's not in the photo, I belatedly remembered that wrapping it with horseradish is delicious, so I took some out and ate it together. I used a large plate to serve it to reduce the amount of dishes to wash, but the plating is a bit lacking ☺️☺️ I'm not good at drinking alcohol, so I prepared a beverage; it is Oolong tea. #TodaysHome #오늘의장면한컷 #콘수프기록집 #혼자서도잘먹어요 #빌레로이앤보흐 #아우든 #사브르 #헤리터 #렉슨 #렉슨미나 #조명 #소품 #추천템 #자취 #저녁 #메뉴 #추천 #맞팔