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Mixed Rice with Salted Mackerel and Chrysanthemum Greens

Mixed Rice with Salted Mackerel and Chrysanthemum Greens

This is a fragrant dish with a full-flavored body.
The crunchy texture of the lotus root adds a nice touch too.

Ingredients: 1 rice cooker cup's worth (180 ml uncooked)

Salted mackerel
1 slice (about 80 g)
Lotus root
1/2 a section (about 70 g)
Chrysanthemum greens
1/2 bunch
Plain cooked rice
1 rice cooker cup's worth (180 ml uncooked)
White sesame seeds
A lot!
Ponzu
1 tablespoon plus
Sesame oil
To taste
Chopped umeboshi or ume paste
To taste, optional

Steps

1. Grill the salted mackerel and remove the skin and bones. Flake the fish. Blanch the chrysanthemum greens in salted water and chop finely (squeeze out the water).
2. Peel the lotus root, cut roughly into bite-sized pieces, and soak in water or water with vinegar to remove bitterness. Stir-fry in sesame oil. (Brown them a bit.)
3. Mix everything together and it's done.

Story Behind this Recipe

I love the combination of salted mackerel and chrysanthemum greens.