ぶり切身→4切 しょうゆ（魚の7%）→22ml みりん（魚の7%）→22ml ゆず→1/2個 たれ しょうゆ（魚の10%）→32ml みりん（魚の20%）→64ml 清酒（魚の10%）→32ml 葉付き生姜→4本 甘酢
Posted by 栄養士さん @ 4:41 PM
Tags: 魚
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