Shimemaba with grated kombu rolls
The richly fragrant myoga and shiso leaves and the richly flavored grated kelp go well with the shimemaba.
How to make it
1
Cut the mackerel into 5mm thick. Chop the garlic and shred the myoga.
2
Lay grated kelp on top of the sprinkle, and evenly arrange the cut mackerel on top. Arrange the shiso leaves on top of the mackerel, and after scattering the ginger, wrap them from the front and towards the back.
3
Cut it into bite-sized pieces and complete.
Ingredients for 2 people
-
- Shimesaba
- 100g
-
- Sweet and sour ginger (galli)
- 20g
-
- Myo
- 1 bottle
-
- Grilled kelp
- 10g
-
- Ooba
- 5 sheets
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