Opening of horse mackerel
Drying time varies depending on humidity and temperature, so this is only a guide. It's fine as long as the surface dries completely.
How to make it
1
The horse mackerel opens its mouth and stabs it with chopsticks. Thread through the gills and put chopsticks all the way to the tail.
2
If you remove the gill on the other side by pinching it with chopsticks, you can remove the internal organs neatly.
3
Insert a knife from under the belly and cut open it. Apply to running water to flush any remaining organs.
4
Place in the soaking solution and soak for about 1 hour and 30 minutes.
5
Remove in a colander and dry in a place where the fan is exposed to it for about 3 hours.
6
Grill it on a grill or frying pan and serve in a bowl to complete it.
Ingredients for 3 people
-
- Horse horse mackerel
- 3 fish
-
[Pickled liquid]
- water
- 300cc
-
- Japanese sake
- 100cc
-
- kelp
- 5g
-
- salt
- 12g
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