February 05, 2022

食谱：黄油甜酱油金枪鱼

食谱：黄油酱油金枪鱼

黄油、酱油和新鲜金枪鱼的简单搭配，能充分展现甜酱油天然的鲜味和甜味。这道菜也是处理剩余刺身的绝佳选择。

份量：2

原料

  • 10克黄油
  • 加盐调味
  • 250克金枪鱼（切成1厘米厚的片）
  • 1汤匙甜酱油
  • 2片紫苏叶（可选）
  • 葱花（装饰用；切碎）

指示

  1. 平底锅中火加热，放入黄油和盐融化。加入金枪鱼，煎至棕色。
  2. 两面都煎至金黄色后，加入甜酱油拌匀。
  3. 如有紫苏叶，可将其盛于铺有紫苏叶的盘子上，并撒上葱花作为装饰。

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