Language :
Product used in this recipe
Sashimi Soy Sauce
Pat the kingfish fillets dry with a paper towel.
Heat the oil in a pan. Place (1) skin side down.
Cook both side until browned, then remove from the pan.
Add (A) in the same pan and reduce. Return (3) to the pan, turning the fish through the glaze.
Sukiyaki
Sanuki Style Bukkake Udon
Fresh Spring Rolls
Nyumen (Somen noodle soup)
Butter Soy Sauce Popcorn
Kake Udon (Udon Noodle Soup)
Pot-au-Feu
Chicken Pasta Soup
