Serves/Makes: 3 – 4
Ingredients
* 1 pound mackerel or Atlantic hairtail fillets
* 7 ounces (200 g) burdock root
* 1 cup (250 ml) Cold Basic Dashi Broth (see recipe below)
* 1/2 cup (125 ml) water
* 4 teaspoons sugar
* 3 tablespoons Seafood Glazing Sauce (see recipe below)
* Baby daikon radish, peeled and boiled in lightly salted water for 5 minutes, to serve
* Sansho* powder, to taste
original photo here
Method
* Clean the burdock, slice into quarters lengthwise and cut each quarter into 5-inch sticks. Bring the Cold Soba Dashi Broth, water and sugar to a boil in a saucepan. Add the burdock and boil for about 20 minutes, or until the burdock is soft enough to be pierced by a fork. Drain and cool.
* Cut the mackerel fillets into long strips that are about 1/2 inch thick. Take three sticks of boiled burdock and wind a strip of mackerel fillets around them to form a tight bundle. Fasten the bundles by inserting 2 or 3 skewers across the burdock sticks. Continue until all the burdock sticks and mackerel fillets are used up.
* Grill the wrapped burdock bundles under a broiler or over a charcoal fire for about 10 minutes or until the mackerel fillets is cooked, brushing the outside with Seafood Glazing Sauce and turning over three or four times to brown evenly.
* Remove the skewers and cut the rolls into 3/4-inch pieces. Serve with the cooked daikon and a sprinkling of the sansho pepper.
Basic Dashi Stock (Bonita Flake) Recipe
Ingredients
- 4 inches square piece konbu, wiped clean
- 4 cups water
- 1/4 cup cold water
- 3 ounces bonito flakes
Method
- Cut konbu square into 4 narrow strips. Place in a saucepan with 4 cups water and cook over medium heat. Heat until just about to boil, then quickly remove pan from the heat, remove and discard konbu.
- Add the cold water and bonito flakes to the konbu broth. Bring to a boil then remove immediately from heat, and set aside to cool.
- When all the bonito flakes have sunk to the bottom, pour the liquid over a strain and discard the flakes.
Seafood Glazing Sauce Recipe
Ingredients
- 3 tablespoons sake
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons Japanese soy sauce
- 4 teaspoons sugar
- 1/2 cup fish stock
Method
- To prepare the Seafood Glazing Sauce, place all the ingredients in a pan and bring to a boil.
- Reduce the heat to low, skim the surface and continue simmering until the sauce has reduced by half.
Serves/makes: 3 – 4