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)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pacific saury bones soaked in sake (horse mackerel or sardines are ok too). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too) is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too) is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have pacific saury bones soaked in sake (horse mackerel or sardines are ok too) using 2 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too):
  1. Make ready fish worth The backbone of a Pacific saury (sanma)
  2. Get to 3 servings Sake or shochu
Steps to make Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too):
  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

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