Pasteurized mochizu
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
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
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
Once the cheese has melted, remove from the toaster and finish by adding another drizzle of mirin and soy sauce
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- Spanish mackerel
- 2 slices
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- Takuan
- 15g
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- Shabu-shabu mochi
- 2
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- Melting cheese
- 2
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- Mirin and soy sauce: A mixture of mirin and soy sauce in a 1:1 ratio.
- Appropriate amount
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