Grilled Pacific Saury with Sudachi
Refreshingly piled with Japanese-style condiments.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the head from the saury, and cut the body into 3 to 4 pieces. Remove the insides and clean in salted water. Wipe dry.
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Cover in salt and grill both sides well.
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Julienne the daikon radish into 5 to 6 cm (2 in.) long strips. Julienne the shiso as well.
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Cut the myoga in half, and its root into a v-shaped wedge then continue to thinly slice up each half. Soak in cold water for 2 to 3 minutes, then drain and dry.
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Mix (3) and (4) together.
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Pile (2) and (5) onto a plate. Garnish with a halved sudachi citrus. Season with soy sauce and enjoy.
Cooking Basics
When preparing for use in boiled and other dishes, first remove the innards. After descaling, remove the head from just behind the pectoral fin. Place the tip of the knife into this opening, and scrape out the innards. Be sure to give a final rinse with water and dry off before using.
Peel the daikon radish and cut into 4 to 5 cm (1.5 to 2 in.) long pieces. Slice into 1 to 2 mm (0.1 in.) thick planks, stack by sliding these gradually, and then slice up into thin sticks from end to end.
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