Horse Mackerel Namero
Horse Mackerel Namero is a seafood dish made with finely minced horse mackerel seasoned with ginger, shiso, negi, miso, and soy sauce. This traditional Japanese regional dish was originally enjoyed by fishermen as a flavorful way to make use of leftover portions of their catch.
15min
96kcal
472mg
- Nutrition facts are for one serving.
- This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients. - Nutrition values calculated for use of 2 g (about 2 tsp) of green onions.
Ingredients(Servings: 2)
Directions
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Mince the ginger and negi.
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Finely mince and chop the aji with a knife, add in the ginger, negi, miso and soy sauce. Chop further with a knife to mix evenly.
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Flatten the shiso on plates, pile (2) on top and sprinkle with the green onions.
Cooking Basics
Ginger - mincing
Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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