Heshiko Chazuke

This is called "heshi" by marinating mackerel, which has been pickled in salt and then pickled in bran. Because it is high in salt, even in small amounts you can enjoy the unique aroma and rich flavor.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Rice dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 10 minutes

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How to make it

Bake the mackerel heshiko slowly, pressing it against in a frying pan without oil. Press against it with chopsticks and cut it into pieces that are easy to eat when it smells.

Place mackerel heshiko on top of freshly cooked rice and place small slices of the skewer stems on top. Pour in bonito soup stock.

Ingredients for 1 person

Mackerel's Heshiko

About 10g
cooked rice

Appropriate amount
the skeleton stems into small pieces

Appropriate amount
Bonito dashi

Appropriate amount

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