Sanriku sea pineapple ajillo
The rich garlic smell will whet your appetite for this ajillo of sea pineapple and mushrooms galore.
Processed seafood used
-
ほやのむき身
㈱千葉喜商店(宮城県)
詳しくはこちら
Processed seafood used
-
Rekura, Ltd.
Rekura is a popular food truck company. Its fleet of vehicles operate primarily in the Marunouchi area and other parts of Tokyo, offering a range of menu items. Rekura also produced the food truck space “Ff,” which opened in January 2021.
- Servings
- 1
- Cooking time
- 10 minutes
- Total servings
- 1
- Cooking time
- 10 minutes
Ingredients
- Skinned sea pineapple, cut into wedges
- 1
- Shimeji mushrooms
- 40 g
- Eryngii (king trumpet) mushrooms, sliced
- 30 g
- Enoki (velvet shank) mushrooms
- 30 g
- Garlic, finely diced
- 10 g
- Anchovies
- 40 g
- Olive oil
- 100 g
- Italian parsley, finely chopped
- 2 g
Directions
- In a saucepan, brown the anchovies and garlic in the olive oil on low heat.
- Add the mushrooms, and then add the sea pineapple on top.
- When everything is properly cooked, garnish the dish with Italian parsley and serve.