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Grilled Cut Open and Dried Horse Mackerel is regularly taken in the Japanese breakfast.Its salty taste and strong fish flavor goes perfectly with rice, just as is.
Cut Open and Dried Horse Mackerel is a simple ingredient, which can be bought cheaply and kept in a freezer. Because it is dried lightly by the sun, the dried fish has an enriched fish taste.It's sold in the supermarket, but especially delicious ones can be cheaply available in areas near fishing ports.
Usually, cooking stoves in most Japanese homes have a fish grill, but
When there's no grill, it's fine to use a wire mesh over a flame for grilling fish.
Grill the fish on a mesh. Grill it first from the skin side on a pre-heated mesh.
Cook it over a medium flame. Grill it for 3 or 4 minutes. When the skin becomes a bit burnt, turn it over and grill the fish meat for about 2 minutes.
Turn it over again and grill the skin for about 30 seconds. It will become nice and crisp.
It is important that it is burnt only on the skin and not on the fish meat.
It ends up with crisp, savory skin and plump, soft fish meat.
It's done. Pour some soy sauce on it and you can enjoy it.
Though the skin of fish is a little smelly, it is edible and delicious if you grill it well.
Besides Horse Mackerel, various other kinds of fish are cut open and dried, such as red bream barracuda, and Japanese butterfish.
Different fish have different tastes, so you can try a few and compare them while eating.
- People who want to learn how to cook Japanese cuisine
- People who like Japanese cuisine
- People who want to improve their Japanese cooking skills
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- 日本 / Male
- 335Course expert
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