Grilled Spanish mackerel with rice and tea
It's good to eat it as is with white rice, but it's also delicious when made into ochazuke (rice with tea)
How to make it
1
Cut the mackerel into bite-sized pieces, sprinkle a little salt on both sides, and fry in a frying pan without oil until golden brown, then remove from heat
2
Place a light layer of rice in a bowl and top with the grilled sawara. Garnish with nori seaweed and mitsuba (cut stems into small pieces), place wasabi in the center, and pour in the tea to complete
Ingredientsfor 1 person
-
- Spanish mackerel
- Appropriate amount
-
- salt
- Small amount
-
- rice Freshly cooked
- Appropriate amount
-
- seaweed
- Small amount
-
- Mitsuba
- Small amount
-
- Wasabi
- Small amount
-
- Green Tea
- Appropriate amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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