Marinated mackerel wrapped in grated kelp
The fragrant myoga and shiso leaves, along with the flavorful grated kelp, go perfectly with marinated mackerel
How to make it
1
Cut the marinated mackerel into 5mm thick slices. Chop the pickled ginger and julienne the myoga ginger
2
Place grated kelp on a rolling mat, then arrange the sliced marinated mackerel evenly on top. Arrange the shiso leaves on top of the mackerel, sprinkle with chopped myoga and pickled ginger, and roll from front to back
3
Cut into bite-sized pieces and you're done
Ingredients for 2 people
-
- Marinated mackerel
- 100g
-
- Sweet and sour ginger (galli)
- 20g
-
- Myo
- 1 bottle
-
- Tororo kelp
- 10g
-
- Ooba
- 5 sheets
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