帰国隊員送別会 Fare Well Party for the Volunteers Going Back

昨日は3時で仕事を切り上げて帰宅し、送別会の料理の準備を始めました

マグロをいただいてあったのですが、大きなハラミが4枚ですべて皮と腹膜がついたままです

これをはがすのに約1時間かかり、早く帰宅して大正解です

ハラミはよく脂がのっていて刺身にしたら美味しそうですが、鮮度の保証がないので焼くことにしました

まずすべてを漬けにしてからフライパンで軽く焼きますが、赤身と違ってバラバラになってしまいます

残りの皮と腹膜は全てを鍋に入れて醤油とみりん、砂糖を加えて煮込み、器にあけて持参しました

送別会では偶然メンダナホテルの山縣支配人の隣でしたので、評価を聞きましたが美味いと言ってくれました

またホテルの和食レストランで漬け丼をメニューに入れようと言っていました

 

Yesterday I finished the job at 3:00 and went back home.

I started the cooking for the farewell party soon.

I got the tuna previously and they were four pieces of abdominal part of tuna with skin and abdominal membranes.

To remove them it took about one hour and it was a very good decision to finish work at 3:00.

Abdominal meat had a lot of fat and it seemed so good for sashimi but I was not confident about the freshness and I decided to roast them.

Putting all of meats into the soy-sauce with rich garlic and ginger after then fried them rightly in the pan.

But they became small leaves of meat.

Other skins and membranes, I cooked with much garlic and ginger with soy-sauce, sugar and mirin.

At the party I sat next to Mr. Yamagata the GM of Mendana Hotel.

I asked him to assess my cooking and he said “very good”.

Also he said he wanted to add the “Duke Don” in the menu of restaurant.