Horsetail kelp
When using kelp to make seafood, it is better to keep it at room temperature to pickle faster, but please be aware that it may not be suitable for hygienicity depending on the season. It's safer to put it in the fridge and soak it in.
How to make it
1
Wash the horse mackerel fillets with vinegar and peel off the skin with the back or fingers of a knife.
2
Pour kelp on a glassware or something similar and arrange the sliced horse mackerel meat. Place between kelp and place in the fridge for about 20 minutes.
3
Remove from the fridge and cut the kelp into a bowl in a long, thin slice. Arrange the horse mackerel on top of kelp, topped with shredded ginger, myo, and shiso leaves to your lily of your choice.
Ingredients for 2 people
-
- Use horse
- 1 fish
-
- vinegar
- A little
-
- kelp
- 1 piece
-
- For ginger
- A little
-
- For toppings
- A little
-
- For toppings with shiso leaves
- A little
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