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RECIPE

Grilled mackerel with rice and tea

Preparation Time: About 10 minutes

Savoring gifts from lakeside

Gnocchi with mushroom sauce

Ingredients (serves one person)

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

1

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.

2

Chop the Japanese ginger and perilla leaves into fine strips.

3

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 by:Koishikawa Terrace

http://koishikawa-terrace.jp