Salty & Chewy Snack
“Heshiko no Hone Senbei (Deep-fried Heshiko’s Bones)”
The Best with Alcohol. Deep-fried Heshiko (salted mackerel in rich-bran paste) Bones
This looks tasty, doesn’t it? This is freshly-fried “Heshiko no Hone Senbei”.
Speaking of “Hone Senbei”, horse mackerels or eels are usually associated. Small fish are used for most recipes, and it is said that fish with thick and hard bones are not suitable. However, “Heshiko” goes very well with a deep-fried-bone recipe. The thicker and harder the bones are, the chewier when the food is crunched in the mouth, and you can get the best texture.
– Heshiko –bone parts
– Starch ・・・as needed
(1) Fillet Heshiko in three pieces and cut the bone part into easy-to-eat sizes.
※How to fillet in three pieces
→See this page
「The preparation is important! The excellent detailed way of making “Heshiko Chazuke (boiled rice with tea poured over it) that even beginners can.」
(2)The picture above shows the Heshiko in three pieces.
Cut the bone part (the right one in the vat) into easy-to-eat sizes and dredge with starch.
(3)Deep-fry them at 170-180℃ for 2-3 minutes.
(4)Cook by browning and drain excess oil
(5)Serve it on a dish!
It doesn’t have smell of fish at all but has fragrant flavor.