Name: Horse Mackerel Tataki, Mozuku Seaweed in Vinegar & Acqua Pazza
Cuisine: 和食
Ingredients: [Horse Mackerel Tataki (Serves 2)]; 1 large horse mackerel (filleted into 3 pieces); 3 shiso leaves (julienned); 1/2 scallion (thinly sliced); 2 myoga ginger buds (sliced); Grated ginger (about 1 clove equivalent); 30 ml soy sauce; 20 ml vinegar; 1 tsp mirin; White sesame seeds (to taste); [Mozuku Seaweed in Vinegar (Serves 5–6)]; 200 g rock mozuku seaweed (cut into bite-sized lengths); 400 ml dashi stock (bonito-based); 100 ml soy sauce; 100 ml mirin; 200 ml vinegar; 2 tbsp sugar; Grated ginger (to taste); [Acqua Pazza (Serves 4–5)]; 1 rockfish (gutted); 5 head-on shrimp (tips of mouth and tail trimmed, deveined); 8 whelks (cleaned and halved); 10 Manila clams; 10 cherry tomatoes; Dill (to taste); 1 clove garlic (crushed); 140 ml water; 70 ml white wine; Salt (to taste); Olive oil (to taste, for sautéing and finishing)

About "Horse Mackerel Tataki, Mozuku Seaweed in Vinegar & Acqua Pazza"

To celebrate reaching 100,000 subscribers, Japanese cuisine chef Yuichi Sato and Italian cuisine chef Shuichiro Masuya showcase three dishes using fresh seafood. The menu features horse mackerel tataki, rock mozuku seaweed in vinegar, and rockfish acqua pazza. Each dish comes with detailed professional tips on prep, seasoning, and finishing. While these recipes are easily reproducible at home, they are packed with professional techniques that elevate the final results.

Introduction to 桝谷のSimple is best →

Tips for Making "Horse Mackerel Tataki, Mozuku Seaweed in Vinegar & Acqua Pazza"

Choosing Fish
- When choosing horse mackerel, look for clear eyes, bright red gills, and a plump collar when viewed from above, which indicates high fat content.
Tataki Prep
- Slice the horse mackerel into 5mm strips and mince it together with the herbs (shiso, scallion, myoga) on the cutting board so the flavors infuse deeply.
Tataki Seasoning
- Mix with grated ginger, 30 ml soy sauce, 20 ml vinegar, 1 tsp mirin, and sesame seeds. Adding vinegar gives it a clean, refreshing finish.
Mozuku Prep
- Blanch the rock mozuku in water at 70–80°C (158–176°F) for about 30 seconds, then immediately chill in ice water to maintain its crunchy texture.
Pro Tip (Mozuku)
- Toss the drained mozuku with a small amount of seasoned vinegar and squeeze it out. This removes excess water, prevents dilution, and sterilizes it.
Vinegar Heat
- Bring the seasoned vinegar to a boil once to mellow out the sharp acidity. Make sure to chill it thoroughly in ice water before using.
Seafood Prep
- Halve the whelks, remove the innards, and wash with salt to remove slime. Trim the sharp tips of the shrimp's mouth and tail, and devein them.
Rockfish Prep
- Stuff the rockfish cavity with dill, score the thickest parts of the flesh, sprinkle with salt, and let sit for 5–10 minutes to greatly reduce any fishy odor.
Searing Rockfish
- Sear the rockfish with the presentation side (head to the left, belly facing you) facing down first to ensure a beautiful final presentation.
Emulsifying Sauce
- Add olive oil to the remaining broth and boil down over high heat while shaking the pan to emulsify. The saltiness comes naturally from the seafood.

Ingredients for "Horse Mackerel Tataki, Mozuku Seaweed in Vinegar & Acqua Pazza"

31 items

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[HorseMackerel Tataki (Serves 2)]
1large horse mackerel (filleted into 3 pieces)
3shiso leaves (julienned)
1/2scallion (thinly sliced)
2myoga ginger buds (sliced)
Gratedginger (about 1 clove equivalent)
30ml soy sauce
20ml vinegar
1tsp mirin
Whitesesame seeds (to taste)
[MozukuSeaweed in Vinegar (Serves 5–6)]
200g rock mozuku seaweed (cut into bite-sized lengths)
400ml dashi stock (bonito-based)
100ml soy sauce
100ml mirin
200ml vinegar
2tbsp sugar
Gratedginger (to taste)
[AcquaPazza (Serves 4–5)]
1rockfish (gutted)
5head-on shrimp (tips of mouth and tail trimmed, deveined)
8whelks (cleaned and halved)
10Manila clams
10cherry tomatoes
Dill(to taste)
1clove garlic (crushed)
140ml water
70ml white wine
Salt(to taste)
Oliveoil (to taste, for sautéing and finishing)
Parsley(finely chopped, to taste)

How to Make "Horse Mackerel Tataki, Mozuku Seaweed in Vinegar & Acqua Pazza"

1
[Horse Mackerel Tataki]
2
Fillet the horse mackerel into three pieces (using the Daimyo-oroshi method), skin it, and slice into 5mm-wide strips.
3
Place the fish on a cutting board, top with shiso leaves, scallion, and myoga, then mince and mix them together with a knife. Add the grated ginger and mince further to combine.
4
Transfer the mixture to a bowl, add 30 ml soy sauce, 20 ml vinegar, 1 tsp mirin, and white sesame seeds. Mix well, plate, and serve.
5
[Mozuku Seaweed in Vinegar]
6
In a pot, combine 400 ml dashi stock, 100 ml soy sauce, 100 ml mirin, 200 ml vinegar, and 2 tbsp sugar. Bring to a boil, turn off the heat, and chill in ice water.
7
Bring water to a boil in another pot. Just before it boils (70–80°C / 158–176°F), add the rock mozuku seaweed and blanch for about 30 seconds. Drain in a colander, rinse immediately with cold water, chill in ice water, and drain well.
8
Take one ladleful of the chilled seasoned vinegar, toss it with the mozuku as if washing it, and then squeeze out the excess moisture.
9
Submerge the mozuku in the remaining chilled seasoned vinegar, transfer to serving bowls, top with grated ginger, and serve.
10
[Acqua Pazza]
11
Cut the whelks in half, remove the innards, and rub with salt to wash away the slime. Trim off the sharp tips of the shrimp's mouth and tail, and remove the devein using a bamboo skewer.
12
Stuff the cavity of the rockfish with plenty of dill, score the thickest parts of the flesh, sprinkle with salt, and let sit for 5 to 10 minutes.
13
Heat olive oil and crushed garlic in a pan over medium heat. Once fragrant, place the rockfish in the pan with the presentation side (head to the left, belly facing you) facing down.
14
Once browned, flip the fish over. Add the head-on shrimp, clams, and cherry tomatoes, then pour in 70 ml white wine. Add 140 ml water, cover with a lid, and steam over medium heat for 3.5 to 5 minutes.
15
Once the clams open, add the whelks. When cooked through, transfer all the ingredients to a serving platter.
16
Bring the remaining broth in the pan back to a high heat. Add extra olive oil (to taste) and parsley, shaking the pan to reduce and emulsify the liquid into a sauce.
17
Pour the sauce generously over the plated seafood, drizzle with extra olive oil (to taste), and serve.

Detailed Commentary on "Horse Mackerel Tataki, Mozuku Seaweed in Vinegar & Acqua Pazza"

* Content organized by topics from the video.

Buying Fresh Seafood at Kakujoe Gyorui!

To celebrate Chef Shuichiro Masuya's YouTube channel reaching 100,000 subscribers, a special project kicked off to treat his wife, Abu-chan, to exquisite seafood dishes! With the full cooperation of Kakujoe Gyorui, a highly popular fish market chain known for its abundant fresh seafood, Chef Masuya, Abu-chan, and Japanese cuisine expert Chef Yuichi Sato (Yu-chan) went shopping. Inside the store, they were thrilled to see whole, magnificent fish, glossy shrimp, and various shellfish. Chef Masuya said, "Let's go all out today!" and loaded their basket with impressive rockfish, head-on shrimp, whelks, and plump horse mackerel. Anticipation grew as they headed to the kitchen to see what kind of professional-grade home cooking the two chefs would create with these fresh ingredients.

Dish 1: Pro Tips for Choosing Horse Mackerel

The first dish is "Horse Mackerel Tataki," prepared by Japanese cuisine expert Chef Yu-chan. Before cooking, Chef Yu-chan shared three useful tips for choosing delicious horse mackerel at home. First, the eyes must be clear and bright. Second, when you lift the gills, the inside should be bright red. Third, when viewed from above, the collar (the area behind the head) should be plump and bulging. This bulge is proof that the fish is rich in fat. When Abu-chan asked, "What's the difference between buying pre-cut fish and filleting it yourself?" Chef Yu-chan explained the benefits of filleting a whole fish: "You can cut it to the perfect size for your dish, and freshly filleted fish is incomparably fresher and more delicious."

Abu-chan's Filleting Challenge & Herb Ratio

Under Chef Yu-chan's guidance, Abu-chan challenged herself to fillet the horse mackerel using the "Daimyo-oroshi" method. This involves sliding the knife along the backbone, but she struggled as the flesh kept lifting. With enthusiastic cheers of "Keep it down, keep it down!" from the sidelines, she managed to fillet it successfully, bringing high energy to the studio. The filleted fish was skinned and cut into 5mm-wide strips to retain a satisfying texture. Next came the herbs: half a scallion and two myoga ginger buds were sliced, and three shiso leaves were chopped. Chef Yu-chan's secret is to mince and mix the fish and herbs together on the cutting board. This allows the aromas and flavors of the herbs to thoroughly penetrate the fish, making it blend beautifully with the seasonings. After mixing in grated ginger (1–2 tsp), 30 ml soy sauce, 20 ml vinegar, 1 tsp mirin, and white sesame seeds, the dish was complete. Tasting it, Abu-chan raved, "It's so refreshing with the acidity, delicious!"

Dish 2: Keeping Mozuku Seaweed Crunchy

The second dish is "Mozuku Seaweed in Vinegar," which Abu-chan had always wanted to learn how to make. They used thick, high-quality "rock mozuku" (200g) from Kakujoe Gyorui. First, they made the seasoned vinegar. In a pot, they combined 400 ml dashi stock, 200 ml vinegar, 100 ml mirin, 100 ml soy sauce, and 2 tbsp sugar, bringing it to a boil. Heating it removes the sharp edge of the vinegar, making it mellow. The rock mozuku was cut into bite-sized pieces and blanched briefly in boiling water. The moment it hit the water, it turned a vibrant green, prompting an amazed "It turned green!" from Abu-chan. After blanching, it was immediately cooled in ice water and drained. Here is the pro tip: toss the drained mozuku with a small amount of the seasoned vinegar and squeeze it out. This draws out excess water so the flavor doesn't get diluted, while also providing a sterilizing effect. Finally, it was mixed with the chilled seasoned vinegar and served with grated ginger. Everyone was amazed by the crunchy, slimy texture, which was completely different from store-bought versions.

Dish 3: Prepping Seafood for Acqua Pazza

The third dish is the main course, "Acqua Pazza," prepared by Chef Masuya. The ingredients included one rockfish, five head-on shrimp, eight whelks, ten clams, cherry tomatoes, garlic, and dill. The ultimate secret to a delicious finish lies in "meticulous prep." The whelks were halved, their innards removed, and rubbed with salt to wash away the slime. For the shrimp, the sharp parts of the mouth and tail were trimmed off with scissors (to prevent injury), and the devein was pulled out cleanly using a bamboo skewer from around the second joint of the back. The main rockfish, which had its scales and innards removed at Kakujoe Gyorui, was stuffed with plenty of dill in its cavity, scored on the thickest parts of the skin, sprinkled with salt, and left to sit for 5 to 10 minutes. Chef Masuya passionately explained, "Whether you do this prep or not completely changes how fishy the final dish tastes."

Easy Pan-Seared Rockfish Acqua Pazza

Once the prep was done, it was time to cook. Olive oil (2 tbsp) and a crushed garlic clove (1 piece) were heated in a pan over low heat, and the rockfish was added once fragrant. The key when searing is to "cook the presentation side (head to the left, belly facing you) first." Once beautifully browned, it was flipped. Shrimp, clams, and cherry tomatoes were added, followed by 70 ml of white wine. Then, 140 ml of water was added, and the pan was covered to steam over high heat for 3.5 to 5 minutes. Once the clams opened, the whelks were added, and all the ingredients were plated. Olive oil (to taste) was added to the remaining broth in the pan, which was then boiled down over high heat while shaking the pan to "emulsify" it, creating a rich, velvety sauce. Chopped parsley was added, and the sauce was poured generously over the seafood.

Tasting & Hilarious Banter from the Couple

They tasted the completed Acqua Pazza, drizzled with extra olive oil to taste. Taking a bite of the rockfish, Abu-chan was thrilled: "It's so tender! The flesh is so fluffy!" She couldn't stop eating, captivated by the concentrated seafood umami in the broth. Chef Masuya explained, "I only sprinkled a little salt on the rockfish at the beginning. This saltiness comes entirely from the natural salt of the shellfish and shrimp." Abu-chan nodded in agreement, "That's why it has such a deep flavor!" During cooking, Chef Masuya boasted, "That's because I'm a pro," to which Abu-chan retorted, "You always say you're a pro at home, but this is different from how a home cook does it!"—sparking their realistic and comical couple's banter. Finally, Chef Yu-chan made a shocking confession that he would "start a YouTube channel soon," wrapping up the 100,000-subscriber celebration party in a warm, friendly atmosphere.

About 桝谷のSimple is best

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