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1 day 7 hours 45 min

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Deep-Fried Horse Mackerel

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Ingredients (Serves 4)
*4 horse mackerels
*4-5 leaves cabbage
* salt and pepper
* flour a little
* egg a little
* breadcrumbs a little

* 10 shiso perilla leaves
* mayonnaise 1/2 cup / 100ml
* 1 tsp Japanese mustard
* light soy sauce
* 1 tbsp consomme soup
* 1 tbsp white wine

1 Remove the hard scales of the horse mackerel. Cut off the head. Cut the stomach open. Remove the innards.

2 After removing the insides, thoroughly wash the fish in water and wipe it dry with a paper towel.

3 Slice from the tail. Turn it over and repeat on the other side.
Shave off the bone.

4 Season the horse mackerel with salt and pepper.

5 Coat the horse mackerel with flour, dip it in the beaten eggs and then coat it with breadcrumbs.

6 Heat the oil and deep-fry the horse mackerel to make it crispy.
Make sure it is cooked throughout.

7 Mix the mayonnaise, white wine, consommé soup, light soy sauce, Japanese mustard, chopped shiso leaves.

8 Serve the fried horse mackerel on a plate and garnish it with julienned cabbage
Serve it with shiso mayonnaise.

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