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Ingredient
Omikuji Mackerel soused in Nanban
Introduce
Chef :
LauraOmikuji Mackerel soused in Nanban
Omikuji (random lot) are random fortunes written on strips of paper in Buddhist temples in Japan that are received by making a small offering and randomly choosing a box, hoping for the resulting fortune to be good. I relate this to visiting my friend’s place where potent cocktails are served and takeaway produce from his garden is provided in return for dinner.
Ingredient
Food ration :
2 peopleCooking time :
None
1/2
rhubarb stalk
1 tbsps
chopped ginger
1 tsp
Shichimi togarashi
1 tbsp
mirin
1 tbsp
palm or brown sugar
60 ml
black rice wine vinegar
2 tbsps
yuzu or lime juice
3 tbsps
Japanese shoju or dark soy sauce
2 tbsps
chilli flakes
1 tsp
dried seaweed
1 tsp
white/black sesame seeds
1 tsp
poppy seeds
1/2 tsp
ground ginger
1 tsp
Schichimi Togarashi
1 tsp
green nori sprinkles
Cooking instructions
* Step 1
Schichimi Togarashi: Blitz all the ingredients in a spice grinder and store in an airtight container.
* Step 2
Marinade: Place all the marinade ingredients in a pan and bring to the boil. Add the rhubarb, carrot, ginger, beetroot and spring onions and pour into a shallow dish.
* Step 3
Mackerel: Score the fillets (to prevent shrivelling up) and place in a heatproof dish. Torch the fillets skin side only.
* Step 4
Pour the marinade into a shallow dish and place the fish, flesh side down in the marinade. Cover and place in the fridge to chill for at least 2 hours.
* Step 5
Serve with a sprinkling of togarashi and green nori and either a side of toasted rye or place uddon noodles in the sauce and warm through.
* Step 6
Note: if there is a photo you can click to enlarge it
Tag
rhubarb stalk
small carrot
chopped ginger
small beetroot
large salad onions
Mackerel fillets
Shichimi Togarashi,
green nori sprinkle (optional)
mirin
palm or brown sugar
black rice wine vinegar
yuzu or lime juice
Japanese shoju or dark soy sauce
chilli flakes
tsps dried orange peel
toasted Sancho peppercorns or Sichuan peppercorns
Dried Seaweed
white/black Sesame seeds
poppy seeds
ground ginger
Schichimi Togarashi
green nori sprinkles
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