Vinegar-Pickled Mackerel with Persimmon Namasu

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

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
Preserve
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