The 2-Minute Rule for 23hoki
: around the omote facet sugu with a ko-maru-kaeri and fantastic hakikake within the idea, about the ura side sugu with hakikake and kinsuji2. Get rid of skin and bones: Use a pointy knife to remove the skin from every bit of fillet or steak. Also, watch out for almost any remaining bones or scales which should also be taken off right before puttin