This very special way of grilling dates back to the Edo period. It is said to have been invented by tea ceremony master Yuan Kitamura, who was a renowned gourmet. It consists of preparing a marinade of equal parts soy sauce, sake and rice wine in which the fish is dipped .
Ingredients for 4 portions
- Mackerel 720 g
- Japanese sansho pepper leaves 20 g
- Lettuce 200 g
- Tomatoes 320 g
- Sake 180 g
- Rice wine 32 g
- Clear soy sauce 32 g
- 00 flour 120 g
- Caster sugar 8 g
- Powdered chemical yeast 1 g
- Dry yeast 1 g
- Milk 12 ml
- Sunflower oil 8 g
- Rice vinegar 3 g
Preparation
For sandwiches:
Mixflour, granulated sugar and a pinch of salt in a bowl. Dissolve the dry yeast and a pinch of sugar in the milk, then add it to the flour along with thesunflower oil,rice vinegar and 200 ml water and mix to form a dough.
Knead the dough for 10 to 15 minutes or until smooth. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel and let it rise until it has doubled in volume.
Flatten the dough, then sprinkle with chemical baking powder and knead for 5 minutes.
Roll the dough giving it the shape of a long sausage and divide it into 4 loaves.
Flatten each loaf by giving it an oval shape about 3-4 mm thick. Grease the surface with a little oil and fold the dough in half.
Cut 4 squares of baking paper and arrange a sandwich on each sheet. Transfer them to a baking sheet and let them rise until they have doubled in volume.
Steam the buns for 8 minutes until puffy.
For mackerel:
Fillet the mackerel and salt it.
Wipe off excess water with paper towels and transfer to a deep tray. Add sake, rice wine, and clear soy sauce.
Cut the mackerel into 150 g pieces, thread them on skewers and grill them.
Place them on a plate. Open each sandwich wide and stuff it with the mackerel, lettuce, and sliced tomatoes. Garnish with a few leaves of Japanese sansho pepper.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.