Opening of horse mackerel
The drying time will vary depending on the humidity and temperature, so this is just a guideline. It's ready when the surface is completely dry
How to make it
1
Open the mouth of the horse mackerel and insert chopsticks through the gills and into the tail
2
Use chopsticks to pinch the gills on the other side and remove them to remove the internal organs neatly
3
Insert a knife under the belly and cut it open. Place under running water to wash away any remaining internal organs
4
Place in the marinade and leave to soak for about 1 hour and 30 minutes
5
Remove to a colander and place in a place where a fan is blowing and dry for about 3 hours
6
Grill or fry in a frying pan, then serve in a serving dish
Ingredients for 3 people
-
- Horse mackerel
- 3 fish
-
[Pickling liquid]
- water
- 300cc
-
- Japanese sake
- 100cc
-
- kelp
- 5g
-
- salt
- 12g
[PR]
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