Rolled Horse Mackerel with Egg Yolk and Vinegar

Mizkan Mackeral‘Fresh horse mackerel, served with fluffy egg yolk seasoned with vinegar’

2 Horse mackerel (raw for sashimi) salt to taste

Matazaemon vinegar (or Sarsons malt vinegar)


2 egg yolks

1 tbsp. Matazaemon vinegar (or Mizkan sushi vinegar)

1 tbsp. Mirin

3 pinches of salt

4 leaves of Japanese perilla (mint is our equivalent)

Filler the horse mackerel into 3 pieces, coat light in salt and allow to sit for 30ms. The lightly rinse with vinegar and marinate in a generous amount of vinegar for 10ms.

In another bowl beat the egg yolks and over a warm heat add the vinegar, Mirin and salt until thick. Remove from heat.

Peel the skin from the hose mackerel and remove the bones on the belly. Make diagonal cross-stitch cuts on the surface after the skin is removed, then place the perilla or mint on the belly side and roll up.

Arrange on a plate and apply a generous amount of the egg yolk and vinegar on top.


About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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