Name: Sangayaki (Pan-Seared Horse Mackerel Namerou)
Ingredients: 2 horse mackerels; 1 to 1.5 tbsp miso paste; 1/2 green onion (negi); 20g ginger; 8 to 10 shiso (perilla) leaves (mix 3 to 5 into the namerou, use the rest for wrapping); 2 to 3 cloves garlic; Sesame oil, to taste

About "Sangayaki (Pan-Seared Horse Mackerel Namerou)"

In this video, Michelin-starred Japanese chef Akihiko Murata introduces how to make 'Namerou' (minced horse mackerel tartare) and 'Sangayaki' (pan-seared namerou). The key to its deliciousness is filleting the horse mackerel into three pieces and finely chopping it with miso, green onions, ginger, garlic, and shiso leaves until it becomes sticky and cohesive. Namerou is delicious eaten as is, but wrapping it in shiso leaves and searing it in sesame oil transforms it into fragrant Sangayaki. The chef carefully explains professional tips (such as tearing shiso leaves by hand and chopping until sticky) so you can easily recreate this at home. This recipe serves 4 and offers an authentic taste with simple ingredients.

Tips for Making "Sangayaki (Pan-Seared Horse Mackerel Namerou)"

下準備
鯵は三枚おろしにして皮を剥ぎ、小骨も丁寧に取り除く。叩きやすいよう、まず細かく切っておくと作業がしやすい。
下準備
長ネギ・生姜・にんにくはみじん切りにしておく。にんにくは風味のアクセントになるので省かないこと。
叩き方
鯵に味噌・薬味類を加えてから包丁でしっかり叩く。粘りが出るまで叩くことで材料が一体化し、なめろう特有のねっとりした食感が生まれる。
香り出し
大葉は包丁で切らずに手でちぎって加える。こうすることで細胞が壊れ、香りがより強く立ちやすくなる。
火加減
さんが焼きは中火でこんがりと両面を焼く。味噌が入っているため焦げやすいが、大葉で包むことで直接火が当たりにくくなり焼きやすく仕上がる。
油
焼く際はごま油を使用する。ごま油の香ばしさがさんが焼きの風味をさらに引き立てる。
味付け
味噌は大さじ1〜1.5と幅を持たせており、鯵の大きさや好みに応じて調整する。味噌のコクが全体の旨みをまとめる役割を果たす。

Ingredients for "Sangayaki (Pan-Seared Horse Mackerel Namerou)"

7 items

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2horse mackerels
1to 1.5 tbsp miso paste
1/2green onion (negi)
20gginger
8to 10 shiso (perilla) leaves (mix 3 to 5 into the namerou, use the rest for wrapping)
2to 3 cloves garlic
Sesameoil, to taste

How to Make "Sangayaki (Pan-Seared Horse Mackerel Namerou)"

01
Fillet the horse mackerel into three pieces, skin them, and carefully remove the belly bones and pin bones.
02
Finely chop the horse mackerel on a cutting board to make it easier to mince.
03
Finely mince the green onion, ginger, and garlic.
04
Spread the horse mackerel on the cutting board and add the miso, minced green onion, ginger, and garlic.
05
Mince everything together thoroughly using a kitchen knife, continuing to chop and mix until it becomes sticky and cohesive (this is the crucial step to bind the namerou).
06
Tear 3 to 5 shiso leaves by hand, add them to the mixture, and chop further with the knife to combine (the namerou is now complete).
07
Transfer the namerou to a dish to serve as 'Horse Mackerel Namerou' (tartare).
08
To make Sangayaki, take a portion of the namerou, place it on a shiso leaf, and wrap it (shape it so the shiso leaf is on the outside).
09
Heat sesame oil in a frying pan over medium heat and arrange the shiso-wrapped namerou.
10
Sear both sides until golden brown to complete the 'Sangayaki'. Plate and serve.

Detailed Commentary on "Sangayaki (Pan-Seared Horse Mackerel Namerou)"

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What are Namerou and Sangayaki?

Namerou is a traditional Japanese fisherman's dish originating from the Chiba prefecture, made by finely mincing raw fish with miso and aromatics. Sangayaki is the pan-seared version of this dish, historically cooked by fishermen on abalone shells over an open fire. Both offer a wonderful way to enjoy the rich flavor of horse mackerel.

Pro Tips for the Perfect Texture

The secret to a great namerou is chopping the fish until it develops a sticky, cohesive texture, which helps bind the ingredients together. Additionally, tearing the shiso leaves by hand instead of cutting them with a knife helps release more of their natural oils and fragrant aroma.

The Ultimate Horse Mackerel Recipe: Pan-Seared Sangayaki & Namerou