Gastronomixs

Mackerel furikake

This component is often used in Japan to flavour rice. It is made from dried fish, seaweed, sesame seeds, sugar and salt.

Mackerel furikake

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Ingredients

4

 

mackerels

1

l

dashi

20

g

mirin

20

g

soy sauce

Preparation method

  • Stew the mackerel in the dashi for 8 minutes until tender.
  • Pour the dashi out, pat the fish dry and chop into small pieces.
  • Mix the mackerel with the soy sauce and the mirin and heat at low heat until the fish pieces are light and dry.
  • The fish will resemble fibres. Cool and store in a closed container in the refrigerator.

Serving suggestions

  • As a flavour enhancer for plain boiled or steamed rice.
  • As a component in a composition with other mackerel components.

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