- 1 mackerel
- 4 tablespoons [60 mL] 'miso' [thickener]
- 2 tablespoons [30 mL] water
- 2 1/2 tablespoons [37.5 mL] sugar
- 2 tablespoons [30 mL] mirin [sweet wine] or 2 teaspoons [10 mL] sugar + 2 tablespoons [30 mL] sherry
- 1/2 cucumber
- Salt
- 1 tablespoon [15 mL] vinegar
- 4 radishes
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- Clean and arrange mackerel; cut it into approximately 8 slices.
- Mix 'miso' with water, add 2 tablespoons [30 mL] sugar and mirin.
- Stir over low heat until thick [original miso consistency].
- Grill mackerel for a few minutes, cover fish with miso paste and cook until done.
- Rub cucumber with salt; cut cucumber into 1 1/2 inches [4 cm] pieces; half each piece, lengthwise.
- Cut slits, 1/3 inch [8 mm] apart and approximately 1 1/4 inches [3 cm] long, somehow like a fan.
- Mix together vinegar, remaining sugar abd a pinch of salt; soak cucumber pieces in mixture for 1 minute.
- Cut radishes flowerlike; soak radishes in cold water until they 'open up'; drain and salt each one.
- Serve mackerel slices in a serving plate along with cucumber and garnish with radishes.
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