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RECIPE

Mackerel Sandwich
—Homemade Yuzu Mayonnaise Sauce—

さばサンド

Ingredients(for one)

Mackerel (mackerel can) 180g (drained weight for one can)
Yuzu mayonnaise 15g (ingredients listed separately)
Carrot 30g
Japanese radish 30g
Lemon juice 2tablespoons
Thai fish sauce 1tablespoon
Sugar 1tablespoon
Salt a sprinkle
Black pepper a sprinkle
Butter 10g
Baguette 1/2loaf

<Yuzu mayonnaise>

Drained liquids from the mackerel can 36g
Egg yolk one
Dijon mustard 1teaspoon
Grapeseed oil 120cc (or may be substituted with vegetable oil)
White wine vinegar 2/3tablespoon
Salt a sprinkle

Directions

3

Slice the carrot and radish into 3 mm strips, sprinkle salt and massage in.

3

Combine lemon juice, Thai fish sauce, sugar and salt, mix well, pour on step 1 and toss.

サバサンド

3

Cut the baguette horizontally and lightly toast with a toaster.

3

Spread butter on the cut area of the baguette, and sandwich step 2 and the mackerel before drizzling with yuzu mayonnaise.

さば缶アレンジ

3

Add coriander to taste and serve.

鯖サンド

Directions(Yuzu Mayonnaise)

3

Combine room-temperature egg yolk, mustard and salt into a bowl and mix.

ゆずマヨネーズ

3

Add grapeseed oil a little at a time to prevent separation and mix.

柚子マヨネーズ

3

As the mixture solidifies, add the drained liquids from the mackerel can and white wine vinegar a little at a time while mixing.

サバ缶レシピ

3

The mayonnaise is completed when the mix thickens (adjust the thickness with moisture and the amount of oil added).

自家製マヨネーズ

Tips

When substituting salad oil for the mayonnaise, please note that storing in the refrigerator may cause the mixture to thicken. Using olive oil for mayonnaise is not recommended, as olive oil does not emulsify well. Adding vinegar in the later step of making mayonnaise will prevent the mixture from separating.