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Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too)

Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too)

I tried this out and it was so delicious that I uploaded the recipe! It's easy, so please give it a try!

Ingredients: 1 serving

The backbone of a Pacific saury (sanma)
2 fish worth (2 backbones)
Sake or shochu
2 to 3 servings

Steps

1. When you filet a Pacific saury, keep the backbone. You can also use the bone from salt-grilled Pacific saury.
2. Take all the flesh off the tail and bone. Wash the bone and tail well, and pat dry with paper towels. If there's any flesh left it will smell fishy, so remove it completely.
3. Cook the bones in a toaster oven for about 2 minutes. Don't let them burn too much.
4. Put the bones in hot sake and leave for a while. This works great with sake, but I recommend a stronger taste using shochu mixed with hot water - with a generous amount of shochu!
5. For Pacific saury bone crackers, see Recipe ID: 1570021

Story Behind this Recipe

Enjoy easy to make and delicious bone sake!
Please see the Niconico Douga video (in Japanese, registration required) for this recipe: http://www.nicovideo.jp/watch/sm15572295