Autumn｜Japanese｜Seafood｜Vegetables｜炙り秋刀魚のアチャラ野菜和え
Seared Pacific Saury with Achara-style Marinated Vegetables
Culinary Workshop - Culinary Art - Sep.2025
Ingredients
| Pacific saury | 1 fish -- fillet into 3 pieces and cut each into thirds |
| Daikon radish | 50g -- julienned, soak in water, drain |
| Myoga (Japanese ginger) | 1 piece -- julienned, soak in water, drain |
| Cucumber | 1/3 piece -- cut in half lengthwise, then slice diagonally |
| Tomato | 50g -- blanch, peel, remove seeds, cut into dice |
| Mitsuba (Japanese parsley) | 4-5 stalks -- cut into 2 cm lengths |
Seasonings
| Salt ponzu | 1 tbsp or more |
| Yuzu kosho | To taste (adjust as you like) |
Garnish
| Sudachi or green yuzu |
Directions
- Lightly sprinkle salt on the Pacific saury and let sit for about 5 minutes. Pat dry, place on aluminum foil, and grill in a toaster oven for 7-8 minutes.
- Soak the julienned daikon and myoga in water to crisp them, then drain well.
- Lightly salt the sliced cucumber. When softened, rinse with water and squeeze out excess moisture.
- Toss the daikon, myoga, cucumber, tomato, and mitsuba with salt ponzu mixed with yuzu kosho.
- Lightly mix the grilled Pacific saury with step 4, arrange on a dish, and garnish with sudachi or green yuzu.