Salt-grilled horse mackerel with marinated aubergine (Aji no shioyaki)

Name: Salt-grilled horse mackerel with marinated aubergine (Aji no shioyaki)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400 g Horse mackerel; 2 g Salt; 200 g Daikon radish; 25 ml soy sauce; 400 g Eggplant (aubergine); 10 ml Rapeseed oil; 800 ml Water; 8 g kombu seaweed; 12 g bonito flakes; 15 ml mirin; 10 g Fresh ginger; 30 g miso paste; 150 g tofu; 20 g Scallion or chives; 260 g Japanese short-grain rice (Koshihikari)

Salt-grilled horse mackerel with grated daikon, grilled aubergine soaked in dashi, and tofu miso soup — a classic fish set.

30 min

total

people

494

calories per serving

Per serving

34 g
Protein: 60 g
Carbs: 12 g
Fat

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Ingredients

400 g
Horse mackerel
2 g
Salt
200 g
Daikon radish
25 ml
soy sauce
400 g
Eggplant (aubergine)
10 ml
Rapeseed oil
800 ml
Water
8 g
kombu seaweed
12 g
bonito flakes
15 ml
mirin
10 g
Fresh ginger
30 g
miso paste
150 g
tofu
20 g
Scallion or chives
260 g
Japanese short-grain rice (Koshihikari)

Allergens

fishsoygluten

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Gut the fish, remove the hard scales along the side, pat dry and salt both sides lightly; leave for 10 minutes.
Make the dashi. Halve the aubergines lengthways, brush with oil, grill, then soak in 200 ml dashi mixed with soy sauce, mirin and grated ginger.
Grill the fish for 12–15 minutes, turning once, and serve with grated daikon and a few drops of soy.
Warm the tofu in the rest of the dashi, turn off the heat, stir in the miso and add spring onion. Serve with rice.