Grilled mackerel and colorful vegetables pickled in Nanban ｜ Life Theater: Transcription of useful cooking videos

Cut the mackerel into bite-sized pieces and lightly salt them.

Slice the pumpkin into thin slices to a thickness of about 5 mm, and slice the onion into thin slices.
Cut the trumpet mushrooms in half vertically and horizontally.
Cut the asparagus into 3 equal parts.

Put olive oil in a frying pan and warm it.
Wipe off the water on the surface of the mackerel in 1 with kitchen paper.
Place in a frying pan and bake on medium heat.

When the mackerel is browned, turn it over and add the pumpkin and onions.
When the vegetables are half cooked, add shimeji mushrooms and asparagus and fry.

Put (A) in a bowl and mix.

When the whole is cooked, add Nanban vinegar, cover and steam, and let the whole taste entwined.
Serve in a bowl and serve with rice.