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Shimesaba Marinade

Shimesaba Marinade

Let's make marinated mackerel easily with azuma-tei Shimesaba. Dijon mustard outstands the tastiness of the dish.Grain mustard brings out the deliciousness!


Level ★★☆☆☆
Defrost before cooking: Shimesaba  
Cooking time: 10 minutes
Heating time: None 
azumatei Products: Shimesaba  
2 serve
  • Shimesaba x1 package
  • celery x1 stem 
  • red pepper 1/4 
  • green pepper 1/4

    For the marinate sauce 
  • honey 2Tsp
  • Dijon mustard 1Tsp
  • Lemon 1Tbsp 
  • Vingear Tbsp2
  • Salt 1/2 Tsp 
  • Black pepper to taste 
  • Olive oil 1Tbsp 
Cooking instruction:
1. Mix all the "marinate sauce" ingredients in the bowl. 
2. Slice Shimesaba thinly, around 5mm each. 
3. Cut the celery 2cm each, cut the bell peppers as a cube. 
4. In the "marinate sauce", place Shimesaba, celery and bell pepper. 
5. Place the bowl in the fridge and leave it for at least 30 minutes before serving. Enjoy!
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