Heshiko and octopus appetizer with spices
Using aromatic ingredients such as onions and ginger in the seasoning mellows the unique saltiness of heshiko (fermented mackerel). Perfect as an appetizer or side dish
How to make it
1
Remove the rice bran from the heshiko and remove the bones with tweezers. Grill both sides in a frying pan and slice thinly to a thickness of about 5 mm
2
Similarly, slice the boiled octopus diagonally into thin pieces
3
Arrange the heshiko (fermented mackerel) and octopus alternately on a plate. Pour the all-purpose onion and ginger sauce (see separate recipe) over the dish and serve
Ingredientsfor 2 people
-
- Heshiko
- 1 slice
-
- Boiled octopus
- Appropriate amount
-
- All-purpose onion and ginger sauce
- Appropriate amount
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