Ultimate Homemade Sesame Mackerel Rice Bowl
Main · Rice Dish · Washoku30 min(Prep 15 min + Cook 15 min) · 580 kcal per serving · 1 serving · Normal
This exquisite sesame mackerel rice bowl uses fresh chub mackerel that's been salt-cured to concentrate its flavor, then tossed with a special fragrant sesame sauce. Partway through, you can pour warm kombu dashi over it to enjoy it as ochazuke.
Instructions
- Remove the mackerel's innards, fillet it into three pieces, and trim away the belly bones and membrane.
- Carefully peel off the thin skin on the surface of the mackerel fillet, holding it down with your hand.
- Arrange the mackerel on a tray, sprinkle a small amount of salt from a height, and let it sit in the refrigerator for about 10 minutes to draw out some moisture.
- Pat dry the salt-cured mackerel, score the skin side with a few shallow cuts, then slice it on the diagonal into about 1cm-wide pieces. Cut the dark bloodline meat into thin strips.
- In a small pot, heat equal amounts of mirin and sake to cook off the alcohol, then add the soy sauce. Combine this sauce with a generous amount of sesame seeds ground in a mortar, and chill.
- Add the cooled sesame sauce to the sliced mackerel and massage it in firmly to let the flavor soak in.
- Serve rice in a bowl and top generously with the sauce-coated mackerel. Finish with ho-shiso and grated green yuzu zest and juice, to taste.
- Enjoy it as is first, then, if you like, pour piping hot kombu dashi over it to turn it into an ochazuke for a change of flavor.
Reviews
No reviews yet. Be the first to review this recipe after making it
Log in to write one