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Grilled horse mackerel, sashimi, sweet shrimp bowl | Kimagure Cook's recipe transcription

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Kimagure Cook

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Ingredients

Pink shrimp : 20-30 tails
Horse mackerel : 2 tails
Salt water (for pink shrimp) : Appropriate amount
Salt (for grilled salt) : Appropriate amount
Ice saline : Appropriate amount
Salt (for ice-salt solution of horse mackerel) : Appropriate amount
Salt (for tightening horse mackerel with vinegar) : a little
vinegar : Appropriate amount
White rice : 1 cup

Time required

40minutes

Procedure

1) Peel the pink shrimp 06:30
Put the salt solution in a bowl and put the colander from above. Drop the head, peel the shell, remove the tail and put it in a bowl. Drain the water and cool in the refrigerator.
2) Separate the horse mackerel for grilling with salt 07:28
For grilling with salt, remove the gills with the head still attached. Take the seigo and put a knife diagonally from the base of the fin on the back side to remove the internal organs and blood. Wash it clean, put a decorative knife in it, sprinkle some salt on it, and grill it.
3) Handle true horse mackerel for sashimi 09:54
Drop your head and take out the internal organs. Rinse thoroughly and make 4 cuts in the skin on the ventral and dorsal sides. Hold the skin and pull it with the other finger on the stomach to peel it off. Cut into 3 pieces and plow the abdomen as thinly as possible. Remove the bloody bone with tweezers.
4) Tighten with vinegar 12:36
Rinse lightly with ice-salt water and wipe off the water. Sprinkle salt on the bud, place the horse mackerel, and sprinkle salt from above. Let it sit for 5 minutes and when the water comes out, sprinkle with vinegar and tighten for 2-3 minutes. Take it out, drain it, cut it and serve it.
5) Make a sweet shrimp bowl 14:17
Mix wasabi and soy sauce with sweet shrimp and put on white rice.

Point

Peel the small pink shrimp to about half and pull the tail to remove the shell cleanly.
Seigo is the hard part of the scales.
When grilling fish with salt, the head is basically on the left.
If you scratch the front side, it will look bad, so when removing the internal organs, insert a knife diagonally on the back side. In addition, it becomes easier to take out internal organs and blood, which improves work efficiency.
Blue fish are easily damaged, so be careful by cooling them with ice.
If you like, you can add sashimi such as perilla, perilla, and yuzu.
The sweet shrimp bowl can be arranged in a yukhoe style by adding gochujang and sesame oil.