Japanese｜Summer｜Vegetables｜鯵と水茄子の刺身
Sashimi of Horse Mackerel and Water Eggplant
Cooking Studio Culinary Art 2020.May
Ingredients
| Horse mackerel (for sashimi) | 1 fish (120g) ... filleted into three pieces |
| Salt, Vinegar | As needed |
| Water eggplant | 2 pieces (350g) ... remove stems and cut into 12 equal wedges |
| Water | 500ml |
| Salt | 1 tbsp |
| Vinegar | 2 tsp |
Condiments
- Grated wasabi
- Grated ginger
- Pickled plum paste
Garnish
- Mikawa roasted sake
- Perilla leaf
- White oboro kelp
Procedure
- Sprinkle the horse mackerel with 2 pinches of salt and refrigerate for about 20 minutes. Rinse with water, pat dry, and soak in vinegar just enough to cover for at least 20 minutes. Remove the skin and slice diagonally.
- Mix water, salt, and vinegar in a bowl, and soak the water eggplant (refrigerate for 6 hours).
- Arrange the vinegar-marinated horse mackerel and water eggplant coated with white oboro kelp on a plate. Add the condiments (wasabi, grated ginger, and pickled plum paste) to taste, and serve with Mikawa roasted sake.