Pasteurized mochizu
The melted cheese and mochi rice cakes go perfectly with the mackerel, making for a delicious combination. Serve while it's still warm
How to make it
1
Cut the mackerel fillets in half, sprinkle with a little salt (not included in the recipe), and toast one half in the toaster oven for about 3 minutes. Cut the pickled radish into thin strips
2
Place half of the pickled radish on each grilled sawara, then top with the mochi that has been shabu-shabued in hot water, cover with the remaining two slices of sawara, and bake in the toaster
3
Once the mackerel is about half cooked, remove it from the pan, place cheese on top, spread a moderate amount of mirin soy sauce on the surface of the cheese, and continue baking until the cheese is melted
4
Once the cheese has melted, remove from the toaster and finish by adding another drizzle of mirin and soy sauce
Ingredients for 2 people
-
- Spanish mackerel
- 2 slices
-
- Takuan
- 15g
-
- Shabu-shabu mochi
- 2
-
- Melting cheese
- 2
-
- Mirin soy sauce : A 1:1 mix of mirin and soy sauce
- Appropriate amount
[PR]
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