Japanese Grilled Stuffed Mackerel Rolls

original photo here

Japanese Grilled Stuffed Mackerel Rolls

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

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

from: all-fish-seafood-recipes.com