Ingredients : Serves 6

ingredients image
  • 10cm konbu(Japanese kelp), cut into 4cm length julienne strips
  • 1 stick green celery, cut into 4cm length julienne strips
  • 1 carrot, peeled and cut into 4cm length julienne strips
  • 1 onion, sliced wafer-thin
  • 1/2 lemon, sliced
  • 20g ginger, cut into julienne strips
  • 4-5 tbsp kikkoman soy sauce
  • 2-3 tbsp Japanese mirin
  • 3 tbsp sugar
  • 150ml white wine vinegar
  • 200ml water
  • red dried chili
  • 2 whole mackerel, cleaned, removed small bones and cut into chunks
  • plain flour to coat
  • salt & freshly ground black peppercorns
  • vegetable, corn or sunflower oil for deep-fry


instructions image
  • Mix together the soy sauce, mirin, sugar, vinegar and water.
  • Add the all vegetables.
  • Season the mackerel with salt and pepper lightly.
  • Remove any excess moisture with kitchen paper and coat with the flour.
  • Heat enough oil to deep-fry in a large frying pan over a medium-high heat. Fry them a few at a time, for about 5 minutes until crisp.
  • Drain excess oil, directly soak them in the marinade.
  • Leave them to absorb the flavour for about a few hours or keep the fridge for a few days.
instructions image

served image
This recipe was first published on mizueandco.com in Oct. 2006.