Vinegar-Pickled Mackerel with Persimmon Namasu

Name: Vinegar-Pickled Mackerel with Persimmon Namasu (Shimesaba to kakinarnasu)
Yield: serves 5
Cuisine: Japan
Ingredients: 800 g mackerel, washed and filleted; 600 ml rice vinegar; 80 g sugar; 20 g mitsuba (Japanese wild parsley); 5 cooking chrysanthemums; Tosazu vinegar, as needed (see below*); Egg yolk, as needed; 100 ml light soy sauce; 400 g daikon radish, peeled; 60 g carrot, peeled; 100 g dried persimmons; 130 ml tosazu vinegar (see below*); 20 g toasted and ground sesame seeds; Some salt; Kombu, as needed; 1 inch (3 cm square) piece ginger, peeled; ½ tsp sudachi juice (Japanese green citrus fruit); ½ tsp light soy sauce; ½ tsp mirin; 75 ml vinegar; 225 ml ichiban dashi; Yuzu (Japanese citron) zest, as needed; Some sweet vinegar; 10 g bonito flakes; 3 g sugar; 15 ml light soy sauce

Shimesaba to kakinarnasu

Preparation info

serves
5

Difficulty
Medium

Appears in

Dashi and Umami

By Heston Blumenthal , Pascal Barbot , Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

About

Ingredients

800 g mackerel, washed and filleted

Asia
Japan
Kyoto
Fish course
Pescatarian
Winter
November

Method

Heat the dashi, vinegar, soy sauce and sugar in a pan. Just before it comes to the boil, add bonito flakes and turn off the heat. Leave to cool and then strain.

Sprinkle the mackerel with salt and refrigerate overnight. Dry with a cloth, remove the pin bones, then soak in the pickling vinegar for 30-40 minutes. Dry, re