Pickled mackerel with scent

How to make it
1
Cut the mackerel into easy-to-eat sizes.

2
The mackerel and myo cut into bowls, add lemon, yuzu and ginger, and mix, then add umami vinegar, soak for about 10 minutes, and finally topped with shiso leaves to finish.
material
-
- Shimesaba
- 80g
-
- Thinly sliced myo
- 1 bottle
-
- Lemon slices
- 3
-
- Yuzu slices
- 3
-
- Chop sweet and sour ginger (grilled)
- 10g
-
- Uma vinegar
- 100cc
-
- Oba Chili Cut
- 5 sheets