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Ingredient
Mackerel 'Furikake'
Introduce
Chef :
Hiroko ListonMackerel 'Furikake'
Savoury rice sprinkles are called ‘Furikake’ in Japanese. There are loads of ‘Furikake’ products available from stores in Japan and they are very popular. When my children were young, I used to make ‘Salmon Furikake’. If you like ‘Salmon Furikake’, you might wish to try this one. Grilled Fresh Mackerel would be lovely to use, but I can’t find them where I live. I use Canned Mackerel.
Ingredient
Food ration :
4 servings or more
1 teaspoon
Oil
1 tablespoon
Sake (Rice Wine)
1 tablespoon
Soy Sauce
1/2 tablespoon
Sugar
1 tablespoon
Toasted Sesame Seeds
1/2 sheet
Toasted Nori *torn into small pieces
Cooking instructions
* Step 1
Mackerel needs to be cooked, grilled, boiled, microwaved or baked. Today I used 2 x 125g cans (in brine), from which I had 160g meat.
* Step 2
Remove bones and flake the Mackerel meat using a fork, and check the saltiness. Season lightly with Salt if required.
* Step 3
Heat a small amount of Oil in a frying pan, place Mackerel, Ginger, Sake, Soy Sauce and Sugar. Cook over a low heat, stirring constantly, until dry and moisture is evaporated.
* Step 4
Remove from heat and cool completely. Add Toasted Sesame Seeds and Toasted Nori, and enjoy with freshly cooked rice.
Note: if there is a photo you can click to enlarge it
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