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.
Photographed by Masaharu Shirane
Calorie count is for full recipe
- 7 shiso leavesNote
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) pasteNote
Ume plum paste. After removing the pit, the pulp is pureed with a knife.
- Vegetable oil
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.
Preheat a frying pan with 1 tbsp of vegetable oil and fry the horse mackerel on both sides until browned.
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.