Horse Mackerel in Vinegar Miso Sauce

Horse Mackerel in Vinegar Miso Sauce

Juicy horse mackerel in a mild and tasty miso vinegar sauce.

Cooking time
15 minutes+
  • 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.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz)

10 g (0.4 oz.)

(A)Miso Vinegar Sauce

1 Tbsp

1 tsp

1 Tbsp


  1. Diagonally slice the horse mackerel into large pieces, cover with the soy sauce and place into a refrigerator for 10 minutes.
  2. Mix together the ingredients from (A) to prepare the Miso Vinegar Sauce.
  3. Julienne the myoga and place in water, julienne the green perilla leaves into thin strips, and julienne the daikon radish into 5 cm (2 in.) lengths. Peel the ginger and julienne into thin sticks, place these in water for 5 minutes and then remove all excess moisture.
  4. Quickly and lightly combine the horse mackerel with (3), serve onto a dish and pour on (2).

Cooking Basics

Daikon radish - matchstick juliennes

Peel the daikon radish, cut into 4 to 5 cm (1.5 to 2 in.) width pieces, and slice these each into planks around 3 mm (0.1 in.) wide, gradually sliding and stacking these planks. Lastly, thinly cut into widths of around 3 mm (0.1 in.).


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