Ingredients (serves one person)
|Salted mackerel:||Halved fillet|
|Mandokoro Hirabancha tea:
※Any general bancha can be used instead.
|Perilla leaf:||2 leaves|
|Roast sesame seeds:||as needed|
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 by:Koishikawa Terrace