Autumn｜Japanese｜Seafood｜しめ鯖・三河煎り酒添え
Marinated Mackerel with Mikawa Irizake Sauce
Culinary Workshop - Culinary Art - Nov. 2015
Ingredients
| Mackerel | 1 whole ... Fillet into three pieces, remove rib bones and pin bones |
| Salt | As needed |
| Rice Vinegar | As needed |
Garnish
| Kaiware (Radish Sprouts) | As needed |
| Grated Ginger | As needed |
| Yuzu | As needed ... Grate the peel |
| Mikawa Iri-zake | As needed |
Steps
- Arrange the mackerel fillets on a tray, sprinkle liberally with salt, and let them rest for about 30 minutes.
- Rinse the mackerel under water, place them in a tray, and pour enough rice vinegar to submerge them. Marinate for 30 minutes until the surface of the fillets turns white.
- Remove the mackerel from the vinegar, pat dry, peel off the thin skin, and slice into pieces.
- Arrange kaiware on a serving plate, place the mackerel slices on top, and drizzle with Mikawa iri-zake. Serve with grated ginger and sprinkle with yuzu peel.