Pickled mackerel with scent
It's easy to do because you just cut the mackerel and vegetables and soak them in umami vinegar.
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
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