Horse Mackerel Grill with Ume-Shiso Sauce

1. 1

   Fillet the fish into three sections (two fillets and the middle bone section), and sprinkle on some salt and a little sake (not listed).

2. 2

   Combine the soy sauce, mirin, sugar and sake, and mix the beaten umeboshi and shredded shiso leaves.

3. 3

   Set some shiso aside for decoration.

4. 4

   Wipe the moisture from the fish fillets and coat them in katakuriko.

5. 5

   Cook it in a frying pan until both sides are done.

6. 6

   Add the sauce and let the flavours blend.

7. 7

   It's done when the sauce has thickened.

* Per serving · 4 servings · Values may vary.

No additional tips available.