Yuzu and Shiso Cured Mackerel with Pickled Daikon Ribbons

Instructions

1. 1

   Prepare the pickle brine by combining rice vinegar, water, and ginger slices in a small saucepan. Bring to a gentle simmer and let it infuse for 5 minutes. Remove from heat and let cool completely.

   ~10 min
2. 2

   Peel the daikon radish and use a mandoline slicer to create thin, ribbon-like strips. Place the daikon ribbons in a glass jar.

   ~15 min
3. 3

   Pour the cooled pickle brine over the daikon ribbons, ensuring they are fully submerged. Seal the jar and refrigerate for at least 6 hours, or preferably overnight.

   ~5 min
4. 4

   Pat the mackerel fillets dry with paper towels. Remove any remaining pin bones. Ensure the skin is on for this recipe.

   ~5 min
5. 5

   In a large bowl, combine the yuzu juice, salt, and sugar. Stir until the salt and sugar are dissolved.

   ~3 min
6. 6

   Place the shiso leaves into the yuzu mixture, then lay the mackerel fillets skin-side down in the bowl, ensuring they are well coated with the marinade.

   ~2 min
7. 7

   Cover the bowl tightly with plastic wrap and refrigerate for 4 to 6 hours, depending on how cured you prefer your fish. Flip the fillets halfway through the curing process.

   ~240 min
8. 8

   Once cured, gently rinse the mackerel fillets under cold water to remove excess curing liquid and pat them very dry.

   ~5 min
9. 9

   Slice the cured mackerel thinly against the grain.

   ~10 min
10. 10

    Drain the pickled daikon ribbons.

    ~2 min
11. 11

    Arrange the sliced cured mackerel on serving plates. Garnish with the pickled daikon ribbons and sprinkle with toasted sesame seeds.

    ~5 min