Ingredient:
- shishamo (We buy mezashi style like the picture below. They are connected through their mouths by a straw.)
- Defrost shishamo (I usually put them in the fridge night before I cook.)
- Cut parchment paper right size of your pan and put it in the pan.
- Take shishamo out of plastic.
- Put them on the parchment paper and put lid on.
- Turn on high heat first and after you hear sounds of grilling, make heat low.(It's probably about 5 min for high heat.)
- Keep grilling about 13min. It should be ready to eat. If you want more brown, make shishamo up side down and grill 5 more minutes.
Dekiagari! できあがり！
I remember you asked me when you had shishamo first time. "Are you gonna eat head,too?" "I kinda feel bad to eat eggs." Now, shishamo is one of your favorite? Mmmm, I say, "Not!" but I know you still like shishamo. I just don't see the speed yet, the speed of when you are eating your favorites.
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This is excellent.
ReplyDeleteHowever, I find sisamo in H-Mart which is of Korean origin. My Japanese friend Toshiyuki tells me that Japanese version is salted, that is, it is seasoned. So how do I prepare the seasoning? How much salt do I use? Can I use a soy + sugar sauce as well for broiling? I have tried this and it is good.
Yes, the heads are good. I wish I could move to Japan. It is so tasty there.