B OMEGA-RICH JAPANESE MACKEREL

SERVES 2

120ml soya sauce 100ml mirin

50ml cooking sake 1-2 tsp sugar 1 tbsp sesame seeds

300g short grain Japanese rice

1 ltr miso soup 2 mackerel fillets Kohlrabi pickles

METHOD

Boil soya sauce, mirin, sake and sugar; cool and add mackerel. Refrigerate for 4-6 hrs. Place skin-down on a tray, sprinkle with seeds and air-cure in fridge overnight. Soak rice in 400ml water for an hour. Boil for 10-15 mins, then turn heat down and cook for a further 10-15 mins. Turn heat off and leave for 10 more mins, then stir. Prep the miso, then grill the mackerel for 15 mins. Serve with kohlrabi pickles,

rice and a bowl of miso soup.