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1 day 7 hours 45 min

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Deep-Fried Mackerel Dumplings

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2 mackerels, filleted (500g net)
1/2 stalk celery (50g)
1 small carrot (100g)
1/4 onion (50g)
1 egg
1 tsp miso
2 tsp squeezed ginger juice
1/2 tbsp sake
2 tbsp flour
salt & pepper

1 Remove the strings of the celery and cut it into 5mm pieces.
2 Peel the carrot and onion and cut it into 5mm pieces.
3 Place a parchment paper on a cutting board and fillet the mackerel.
4 First remove the head.

5 Then, make a cut in the stomach with the tip of the knife.

6 Open up the stomach, remove the guts and wash thoroughly and wipe it dry with a paper towel.
7 Fillet one side from the tail. Turn it over and repeat for the other side.
8 Shave off the stomach bones.
9 Using a spoon, scrape the mackerel flesh from the skin. Chop the flesh coarsely with a spoon and put it in a bowl.
10 Add the egg, miso, squeezed ginger juice, sake, flour and mix together.
11 Add the celery, carrot, onion, salt and pepper and mix well.
12 Heat the oil to about 180°C.

13 Scoop the mixture with a spoon and carefully drop the dumplings two or three at a time into the hot oil.
14 Fry about 2 to 3 minutes.
15 Serve it with soy sauce and grated ginger, grated wasabi, ketchup and mayonnaise.

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