[The Ultimate Horse Mackerel Dish!] Grilled Namerou "Sangayaki" is Too Delicious!

Overview

In this video, Michelin-starred Japanese chef Akihiko Murata introduces how to make horse mackerel "Namerou" (tartare) and its grilled version, "Sangayaki." The key to its deliciousness lies in filleting the horse mackerel into three pieces and finely mincing it with a knife alongside miso, Japanese negi onion, ginger, garlic, and shiso leaves until it becomes sticky. Namerou is delicious eaten as is, but wrapping it in shiso leaves and grilling it in sesame oil transforms it into a fragrant Sangayaki. The chef carefully explains professional tips (such as tearing the shiso leaves by hand and mincing until sticky) so you can easily recreate it at home. This recipe serves four and offers an authentic taste using simple ingredients.

Key Tips

• Prep
  • Fillet the horse mackerel into three pieces, skin them, and carefully remove the small bones. Cutting the fish into small pieces first makes it much easier to mince.
• Prep
  • Finely mince the Japanese negi onion, ginger, and garlic. Do not skip the garlic, as it adds a wonderful accent to the flavor.
• Mincing
  • Mince the horse mackerel thoroughly with a knife after adding the miso and aromatics. Mincing until sticky binds the ingredients together, creating the signature creamy texture of namerou.
• Aroma
  • Tear the shiso leaves by hand instead of cutting them with a knife. This breaks the cells and releases a much stronger aroma.
• Heat control
  • Grill the Sangayaki over medium heat until both sides are golden brown. The miso makes it easy to burn, but wrapping it in shiso leaves protects it from direct heat, making it easier to cook.
• Oil
  • Use sesame oil for grilling. The savory aroma of sesame oil further enhances the flavor of the Sangayaki.
• Seasoning
  • The amount of miso is listed as 1 to 1.5 tbsp, so adjust it based on the size of the fish and your preference. The richness of the miso binds the overall savory umami together.

* Tap ingredient names to find on Amazon

• 2horse mackerels
• 1to 1.5 tbsp miso
• 1/2Japanese negi onion
• 20gginger
• 8to 10 shiso leaves (3 to 5 to be mixed into the namerou, the rest for wrapping)
• 2to 3 cloves garlic
• Sesameoil, to taste

Instructions

1. 1

   Fillet the horse mackerel into three pieces, skin them, and carefully remove the belly bones and pin bones.

2. 2

   Finely chop the horse mackerel on a cutting board to make it easier to mince.

3. 3

   Finely mince the Japanese negi onion, ginger, and garlic.

4. 4

   Spread the horse mackerel on the cutting board and add the miso, minced negi onion, ginger, and garlic.

5. 5

   Mince the mixture thoroughly with a knife, continuing to chop and mix until it becomes sticky (this is a crucial step to bind the namerou together).

6. 6

   Tear 3 to 5 shiso leaves by hand, add them to the mixture, and mince further with the knife to combine (this completes the namerou).

7. 7

   Transfer the namerou to a dish to serve as "Horse Mackerel Namerou."

8. 8

   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).

9. 9

   Heat sesame oil in a frying pan over medium heat and arrange the shiso-wrapped namerou in the pan.

10. 10

    Grill until both sides are golden brown to complete the "Sangayaki." Plate and serve.

About 【荒木町鈴なり】村田明彦の煮るなり焼くなり

【荒木町鈴なり】村田明彦の煮るなり焼くなり

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