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.
Soy Milk Pudding with Mitarashi Sauce
Open-faced Omelette with Tomatoes and Basil
Tofu Steak
Honey Teriyaki Chicken
Shrimp Avocado salad
Spicy Pork and Pepper Stir Fry
Pot-au-Feu
Kake Udon (Udon Noodle Soup)
