Shiso-leaf-wrapped Horse Mackerel with Umeboshi Plum

The combination of shiso leaves' aroma and ume plum's tang is the ultimate taste of Japanese summer.

Shiso-leaf-wrapped Horse Mackerel with Umeboshi Plum
Photographed by Masaharu Shirane


Recipe by
Remi Hirano

Easy

Seafood

Healthy

Party

170kcal

15minutes

Calorie count is for full recipe

Ingredients

  • 7 shiso leaves
    Note

    Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.

  • 1 horse mackerel (2 fillets)
  • 1 tbsp umeboshi (pickled plum) paste
    Note

    Ume plum paste. After removing the pit, the pulp is pureed with a knife.

  • Salt
  • Flour
  • Vegetable oil

Directions

1

Cut each horse mackerel fillet into 3 to 4 equal sogi-giri pieces, making seven pieces in total. Lightly sprinkle with salt, then lightly coat with flour.

2

Preheat a frying pan with 1 tbsp of vegetable oil and fry the horse mackerel on both sides until browned.

3

Spread the shiso leaves on a plate. Place one piece of cooked horse mackerel on one side of a shiso leaf. Put the umeboshi (pickled plum) paste on the horse mackerel, then fold the shiso leaf over to make a sandwich. Repeat this with the rest of the ingredients. Arrange them on a plate and serve.