Name: Mackerel and Dried Daikon Radish Pickle
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Dried Daikon Radish 60g; Canned Mackerel (in water or miso) 190g; Onion 1/4; Cooked Rice 150g; Japanese Shiso Leaves 3 sheets; Salted Kelp 5g; Mayonnaise 1-2 tbsp; Ground Sesame Seeds 1 tbsp; Grated Ginger 1/2 tsp; Toasted Sesame Seeds 1 tbsp

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Original: English

Mackerel and Dried Daikon Radish Pickle

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

A healthy recipe for Mackerel Can and Dried Daikon Radish Pickle that takes just 3 minutes to prepare by simply mixing. It's high in protein and effective for lowering triglycerides and preventing arteriosclerosis. We'll introduce two types: one with water-packed mackerel and another with miso-flavored mackerel, along with arrangement recipes for each. It's perfect for making ahead, allowing you to enjoy a delicious and healthy dish with ease.

📖Cooking Basics

dry（tantanmen）

Steps

Lightly rinse 30g of Dried Daikon Radish. [Key Tip!] Dried daikon radish is often sun-dried, so it may have invisible dust and dirt. Always rinse it before use.
🕒 01:26
Thoroughly squeeze out the water from the rinsed Dried Daikon Radish and place it in a container, loosening it as you add. [Key Tip!] Squeezing out the water well allows the flavors to penetrate more effectively.
🕒 01:46
Separate the liquid and solids from 190g of Canned Mackerel in Water.
🕒 02:02
Add the liquid from the Canned Mackerel in Water to the Dried Daikon Radish in the container and mix well once to allow it to absorb the liquid. [Key Tip!] The cooking liquid is concentrated with the fish's umami. By incorporating it into the dried daikon radish first, the flavors will penetrate more deeply.
🕒 02:06
Add the solids from the Canned Mackerel in Water and gently mix everything together, breaking up the mackerel to your desired coarseness.
🕒 02:22
Cover the surface tightly with plastic wrap, then put on the lid and let it marinate in the refrigerator for 15 minutes.
🕒 02:42
For another batch, lightly rinse 30g of Dried Daikon Radish, squeeze out the water thoroughly, and place it in a separate container, loosening it as you add.
🕒 02:59
Separate the liquid and solids from 190g of Canned Mackerel in Miso. Add the liquid from the Canned Mackerel in Miso to the Dried Daikon Radish container and mix once.
🕒 03:08
Add the solids from the Canned Mackerel in Miso and mix everything together with chopsticks, breaking up the mackerel.
🕒 03:21
Cover the surface tightly with plastic wrap, then put on the lid and let it marinate in the refrigerator for 15 minutes.
🕒 03:34
For a salad, trim the core from 1/4 Onion and slice it thinly.
🕒 04:46
Spread the sliced Onion in a single layer on a tray or similar, and let it sit in the air for about 30 minutes to remove its pungency. Flip it over and mix halfway through. [Key Tip!] Letting onions sit in the air to remove pungency, rather than soaking in water, results in a tastier dish without losing nutrients. If you're short on time, soak them in water for 5 minutes, then drain thoroughly before use.
🕒 04:58
To 100g of the marinated Mackerel in Water and Dried Daikon Radish Pickle, add the mellowed Onion, 5g of Salted Kelp, 1 tbsp of Ground Sesame Seeds, and 1-2 tbsp of Mayonnaise. Mix well, ensuring the salted kelp does not clump.
🕒 05:47
For the mixed rice, rinse 3 Japanese Shiso Leaves and pat them dry with a paper towel.
🕒 06:22
Trim the stems from the Shiso Leaves, roll them tightly from the stem end, cut them in half, align the cut edges, slice them thinly, and then chop them roughly.
🕒 06:33
Finely chop 50g of the marinated Mackerel and Dried Daikon Radish Pickle (Miso flavor).
🕒 06:54
Add the chopped Pickled Mackerel and Dried Daikon Radish, the roughly chopped Shiso Leaves, 1/2 tsp of Grated Ginger, and 1 tbsp of Toasted Sesame Seeds to 150g of warm Cooked Rice, and mix well.
🕒 07:07
Shape the mixed rice into your desired form to make onigiri (rice balls).
🕒 07:24