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RECIPE (October 2017)

Grilled mackerel with rice and tea

alarm About 10 minute

Grilled mackerel with rice and tea

Ingredients (Serves: 1)

Salted mackerel

Halved fillet
Mandokoro Hirabancha tea: ※Any general bancha can be used instead.

as needed
Japanese ginger

1
Perilla leaf

2 leaves
Roast sesame seeds

as needed
Wasabi

as needed
Rice

1 serving

Directions

Remove bones from the mackerel. Grill the mackerel in an oven for eight minutes at 200°C, skin up. Grill until the skin is crispy and nicely brown.
Chop the Japanese ginger and perilla leaves into fine strips.
Put rice in a rice bowl. Put lightly loosened mackerel on top. Put the Japanese ginger and perilla leaves on top, pour tea, sprinkle roast sesame seeds and put wasabi on the side.

Recipe from : Koishikawa Terrace