Horse mackerel namero
When pounding horse mackerel flesh to make namero, imagine chopping an onion. Instead of trying to chop it finely from the start, it will go more smoothly if you first cut the flesh into thin strips, then turn it over and chop it
How to make it
1
Wash the horse mackerel fillets in vinegar, place them on a cloth to remove excess water, and peel off the skin using your hands or the back of a knife
2
Chop the horse mackerel meat and seasonings separately, then combine them and pound them finely
3
Add the miso little by little while tasting and mix well
4
Serve in a bowl and you're done
Ingredientsfor 2 people
-
- Use horse mackerel fillets
- 1 fish
-
- Myoga
- 10g
-
- White onion
- 15g
-
- ginger
- 5g
-
- green onion
- 10g
-
- miso
- 15g
-
- vinegar
- A little
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