Miso Braised Mackerel, Yubiki Sea Bream Nigiri, Sea Bream Risotto, Ponzu Wakame Salad

Summer, it’s the season for Cornish mackerel.
They get really nice fat and size is so big!

I quite like Mackerel’s face which looks like smile.

And another gift from the mother nature of Cornish coast was sea bream.

I chose the smallest one from my fish monger.
I love to clean a sea bream so much.

Make it fillet first and then lightly sear the head and bone, and make a broth using the head and spine.

Remove blood by applying sea salt over.

Lightly grill for adding nice flavour into a broth.

Make the risotto using the sea bream broth and kelp.

That is in no sense a flavourless food.
For the fillet, I cured that with boiling water over that is typical Japanese cooking skill, Yubiki (湯引き).

This time, I arranged the mackerel to a traditional Japanese food, Miso Braised Mackerel, which is called Saba Miso Ni (鯖の味噌煮).

The plate was “Miso Braised Mackerel, Yubiki Sea Bream Nigiri, Sea Bream Risotto, Ponzu Wakame Salad”

Miso Braised Mackerel

Yubiki Sea Bream Nigiri

Sea Bream Risotto and Vinegary Wakame (seaweed) Salad

Here, Cornwall is really busy with lots of tourists, but no wondered as our stunning natures!

I hope you have had a lovely summer too.

Thank you for visiting our website.

Naoko xx

About Naoko Kashiwagi 297 Articles
Japanese chef, Culinary artist