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Kombu-Cured Mackerel with Mooli (Daikon) and Courgette (Zucchini)
- Serves
4
as a side dish - Difficulty
Easy
Published 2018
Mooli (daikon) is by far the most popular vegetable in Japanese cuisine; it is a giant white radish and is eaten raw, poached or as a pickle.
Ingredients
2 10 cm 4 in. piece
Method
Prepare the mackerel fillets.
Peel the mooli (daikon) and grate into discs on the finest setting of a Japanese mandoline. Rinse the green and yellow courgettes (zucchini), then grate in the same manner as the mooli (daikon). Take a large mixing bowl, add ice and cold water and leave the mooli (daikon) and courgette (zucchini) to crisp up in the fridge
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