Salt-grilled Spanish mackerel with simmered hijiki (Sawara no shioyaki, hijiki-ni)

Name: Salt-grilled Spanish mackerel with simmered hijiki (Sawara no shioyaki, hijiki-ni)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 400 g Spanish mackerel; 2 g Salt; 20 g Dried Hijiki seaweed; 80 g Carrot; 40 g Aburaage (fried tofu); 60 g edamame; 5 ml Rapeseed oil; 200 ml Water; 2 g kombu seaweed; 3 g bonito flakes; 20 ml soy sauce; 20 ml mirin; 6 g Sugar; 150 g Daikon radish; 260 g Japanese short-grain rice (Koshihikari)

An old-fashioned Japanese dinner: grilled Spanish mackerel with a simmer of hijiki seaweed, carrot, fried tofu and edamame.

40 min

total

people

466

calories per serving

Per serving

32 g
Protein: 63 g
Carbs: 9 g
Fat

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Ingredients

400 g
Spanish mackerel
2 g
Salt
20 g
Dried Hijiki seaweed
80 g
Carrot
40 g
Aburaage (fried tofu)
60 g
edamame
5 ml
Rapeseed oil
200 ml
Water
2 g
kombu seaweed
3 g
bonito flakes
20 ml
soy sauce
20 ml
mirin
6 g
Sugar
150 g
Daikon radish
260 g
Japanese short-grain rice (Koshihikari)

Allergens

fishsoygluten

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

Instructions

0/3

Soak the hijiki in plenty of water for 20 minutes and rinse. Cut the carrot into strips, rinse the aburaage with boiling water and slice. Make the dashi.
Stir-fry hijiki and carrot in the oil, add aburaage, dashi, sugar, mirin and soy and simmer 15 minutes until almost dry. Stir in the edamame.
Salt the fish lightly, leave 10 minutes, pat dry and grill 8–10 minutes. Serve with grated daikon, the hijiki and rice.