Recipe of Appetizing Horse Mackerel Sashimi Tossed in Mustard Marinade

Horse Mackerel Sashimi Tossed in Mustard Marinade Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

This video shows you guys Japanese horse mackerel sashimi! Near the Tsujido, Kanagawa beach park.

Here is the best “Horse Mackerel Sashimi Tossed in Mustard Marinade” recipe we have found so far. This will be smell and look delicious.

Ingredients of Horse Mackerel Sashimi Tossed in Mustard Marinade

1. You need 150 grams of Horse mackerel (sashimi quality).
2. Make ready 1 of 1 teaspoon Salt.
3. Take 30 grams of ●Grated onion.
4. Take 2 tbsp of EX olive oil.
5. Prepare 1 1/2 tbsp of ●White wine vinegar or rice vinegar.
6. Prepare 1 of up to 3 teaspoons ●Lemon juice.
7. Make ready 2 tsp of ●Grainy mustard.
8. Take 1 tsp of ●Honey.
9. Take 1/2 tsp of ●Grated garlic.
10. You need 2 pinch of ●Consommé soup stock granules.
11. Make ready 1 of ●Bay leaf.
12. You need 1 dash of ●Black pepper.
13. It’s 1 of Dried Italian herb mix.
14. Prepare 1 of For finishing: EV olive oil ☆ finely chopped onion or red onion.

Keressen Sashimi Horse Mackerel témájú HD stockfotóink és több millió jogdíjmentes fotó, illusztráció és vektorkép között a Shutterstock gyűjteményében.Sashimi, or eating raw thinly sliced food, is a traditional form of dining in Japan that goes back thousands of years.Sashimi is made by cutting the ingredients into bite-sized rectangular shapes, thin diagonal slices, small firm squares, or thin julienned slivers.Another cow-made sashimi, rebasashi, used to be available in Japan.

Horse Mackerel Sashimi Tossed in Mustard Marinade instructions

1. In this recipe, I used filleted small horse mackerel (with no skin). Combine the ● ingredients in a bowl..
2. Comparing a fillet of horse mackerel I used to a medium egg. 6 fillets of horse mackerel weighed about 150 g. Remove the small fish bones..
3. Sprinkle salt evenly on both sides of the fish and set aside for 10 to 15 minutes. Be careful not to leave them for too long. Since the fillets are small, they will be too salty if you leave them for too long..
4. Rinse and pat dry. Cut into about 3 cm wide pieces..
5. Toss the fish from Step 4 in the ● marinade. Serve, or let sit for a while if you prefer..
6. Transfer to a platter. If you like, garnish with finely chopped onion and drizzle in a little olive oil / lemon juice to taste (the fish in the picture is garnished with red onion)..

Horse mackerel is typically eaten during the summer in Japan to provide stamina for the heat.This dish is served nanbanzuke style, which is deep fried or roasted fish which is served with a spicy vinegar and soy sauce flavoured marinade.Originally influenced by the spicy cuisine of the western.

Firm thigh meat is good with mustard and salt.Crispy gizzard is matched with grated ginger and soy sauce.Horse-farm owners in Kumamoto prefecture were trying to find a way to deal with their animal overpopulation.Meanwhile, toast bread slices and spread each with mustard-mayonnaise mixture.To serve, ladle fish stock with carrots, onions, and celery leaves over mackerel pieces in soup plates.