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Sanriku sea pineapple ajillo

Fish Filet

Snack or Appetizer

Sparkling Wine

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

  1. In a saucepan, brown the anchovies and garlic in the olive oil on low heat.
  2. Add the mushrooms, and then add the sea pineapple on top.
  3. When everything is properly cooked, garnish the dish with Italian parsley and serve.

Remarks

Popular recipe using Fish Filet

Popular recipe using Snack or Appetizer

Popular recipe using Sparkling Wine

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