Culinary Art Kitchen 2010.May
Ingredients
| Horse mackerel (for sashimi) | 2 fish ... Fillet into three pieces and remove bones |
| Myoga ginger | 2 pieces ... Julienned, soaked in water, and drained |
| Oboro kombu (shredded kelp) | 6g ... Loosen into fine pieces |
| Shiso leaves | 4 leaves ... Julienned, soaked in water, and drained |
Seasonings
| Salt | To taste |
| Vinegar | To taste |
Instructions
- Generously sprinkle salt on the horse mackerel and let it sit for 30 minutes. Rinse off the salt with water and soak in just enough vinegar to cover for 15 minutes.
- Peel the skin off the vinegared horse mackerel from step 1 and slice into bite-sized pieces.
- Toss the horse mackerel with myoga ginger and coat with oboro kombu. Plate and garnish with shiso leaves.