The Definitive Guide to 23hoki
: on the omote aspect sugu using a ko-maru-kaeri and fine hakikake with the tip, about the ura side sugu with hakikake and kinsuji2. Eliminate skin and bones: Use a sharp knife to remove the skin from each piece of fillet or steak. Also, look out for any remaining bones or scales which should also be taken out ahead of inserting while in the oven.N