Mackerel 'Furikake'

Name: Mackerel 'Furikake'
Yield: 4 servings or more
Cuisine: British
Ingredients: 160 g Mackerel *canned in brine, OR cooked fresh fillets; *Note: Today I used 2 x 125g cans and had 160g Mackerel meat; Salt *only if required; 1 teaspoon Oil; 1 small piece Ginger *finely chopped; 1 tablespoon Sake (Rice Wine); 1 tablespoon Soy Sauce; 1/2 tablespoon Sugar; 1 tablespoon Toasted Sesame Seeds; 1/2 sheet Toasted Nori *torn into small pieces

Hiroko Liston @hirokoliston

Melbourne, Australia

Savoury rice sprinkles are called ‘Furikake’ in Japanese. There are loads of ‘Furikake’ products available from stores in Japan and they are very popular. When my children were young, I used to make ‘Salmon Furikake’. If you like ‘Salmon Furikake’, you might wish to try this one. Grilled Fresh Mackerel would be lovely to use, but I can’t find them where I live. I use Canned Mackerel.

Hiroko Liston @hirokoliston

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Ingredients

4 servings or more

160 gMackerel *canned in brine, OR cooked fresh fillets
*Note: Today I used 2 x 125g cans and had 160g Mackerel meat
Salt *only if required
1 teaspoonOil
1small piece Ginger *finely chopped
1 tablespoonSake (Rice Wine)
1 tablespoonSoy Sauce
1/2 tablespoonSugar
1 tablespoonToasted Sesame Seeds
1/2 sheetToasted Nori *torn into small pieces

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Steps

1

Mackerel needs to be cooked, grilled, boiled, microwaved or baked. Today I used 2 x 125g cans (in brine), from which I had 160g meat.
2

Remove bones and flake the Mackerel meat using a fork, and check the saltiness. Season lightly with Salt if required.
3

Heat a small amount of Oil in a frying pan, place Mackerel, Ginger, Sake, Soy Sauce and Sugar. Cook over a low heat, stirring constantly, until dry and moisture is evaporated.
4

Remove from heat and cool completely. Add Toasted Sesame Seeds and Toasted Nori, and enjoy with freshly cooked rice.

Salmon 'Furikake'