Sashimi Gohon Recipe
Ingredients
| 1 large mackerel, cleaned, gutted, then filleted | ||
| Salt | 1 Teaspoon | |
| White wine vinegar | 2 Cup (16 tbs) | |
| 2 cups short-grain rice, soaked in | ||
| Cold water for 1 hour and drained | ||
| Water | 2 1/2 Cup (16 tbs) | |
| 1 1/2 in. piece of fresh green ginger, peeled and grated | ||
| Scallions | 5 , finely chopped (GARNISH) | |
| Soy sauce | 1 1/2 Cup (16 tbs) (GARNISH) | |
| Horseradish | 2 Teaspoon, mixed (GARNISH) | |
Directions
Sprinkle the mackerel fillets with salt and put into the refrigerator to chill for 1 hour.
Remove from the refrigerator and soak in the vinegar for a further 1 hour.
Meanwhile, put the rice into a saucepan and cover with the water.
Bring to the boil, reduce the heat to low and cover the pan.
Simmer for 15 to 20 minutes, or until the rice is cooked and the water absorbed.
Remove from the heat and transfer to a warmed serving bowl.
Set aside and keep hot.
Remove the fish from the vinegar and pat dry with kitchen towels.
Cut vertically into 1 cm./ 1/2 in.
pieces, removing any bones.
Arrange the fish decoratively on a serving dish and surround with the grated ginger and spring onions (scallions).
Pour the soy sauce into small, individual dipping bowls and serve individual portions of the horseradish mixture.
To eat, mix horseradish to taste into the soy sauce and dip the mackerel pieces into the sauce before eating with the rice.
Remove from the refrigerator and soak in the vinegar for a further 1 hour.
Meanwhile, put the rice into a saucepan and cover with the water.
Bring to the boil, reduce the heat to low and cover the pan.
Simmer for 15 to 20 minutes, or until the rice is cooked and the water absorbed.
Remove from the heat and transfer to a warmed serving bowl.
Set aside and keep hot.
Remove the fish from the vinegar and pat dry with kitchen towels.
Cut vertically into 1 cm./ 1/2 in.
pieces, removing any bones.
Arrange the fish decoratively on a serving dish and surround with the grated ginger and spring onions (scallions).
Pour the soy sauce into small, individual dipping bowls and serve individual portions of the horseradish mixture.
To eat, mix horseradish to taste into the soy sauce and dip the mackerel pieces into the sauce before eating with the rice.
Chef
