Vinegar-Pickled Mackerel with Persimmon Namasu

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

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
Preserve
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