How To Cook Himono (Semi-dried fish)

Name: How To Cook Himono (Semi-dried fish)
Yield: 1 serving
Cuisine: American
Ingredients: 1 Himono (semi-dried fish) of your choice; 1 tbsp Sake

cookpad.japan @cookpad_jp

This is the wisdom of someone who likes to snack on himono while drinking.

The himono in the main photo is ebo-dai (Japanese butterfish). Please adjust the cooking time based on the size of your himono. Recipe by Nekozake

This is the wisdom of someone who likes to snack on himono while drinking.

The himono in the main photo is ebo-dai (Japanese butterfish). Please adjust the cooking time based on the size of your himono. Recipe by Nekozake

cookpad.japan @cookpad_jp

This is the wisdom of someone who likes to snack on himono while drinking.

The himono in the main photo is ebo-dai (Japanese butterfish). Please adjust the cooking time based on the size of your himono. Recipe by Nekozake

This is the wisdom of someone who likes to snack on himono while drinking.

The himono in the main photo is ebo-dai (Japanese butterfish). Please adjust the cooking time based on the size of your himono. Recipe by Nekozake

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Ingredients

1 serving

1Himono (semi-dried fish) of your choice
1 tbspSake

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Steps

1

Preheat the oven to 200°C.
2

Line a baking tray with baking parchment paper, and put the himono on it. Sprinkle evenly with sake, bake for 10 minutes and done.
3

Bonus: This photo shows Pacific saury and mackerel himono. This method works with any himono, and the results are delicious.