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Vinegar-marinated Aji Salad

Aug. 4, Mon. 2014

Authentic Japanese Cooking

Vinegar-marinated Aji Salad

Aji no sujime

  • seafood
  • Other

Difficulty

Ingredients (Serves 4)

Marinated Aji:
2 aji (horse mackerel) fillets
Salt to cover the aji
200 ml rice vinegar
200 ml water
2 tsp sugar
1 tsp soy sauce
2 10×10 cm pieces dried kombu kelp

Marinated Cucumber:
1 cucumber
Water
Salt

Marinated Myoga Ginger Buds:
2 myoga ginger buds
2 pinches salt
100 ml water
1 tbsp rice vinegar
1 tsp sugar

Vinegar Dressing:
100 ml dashi
50 ml rice vinegar
1/2 tbsp sugar
1 tbsp soy sauce

20 g grated ginger, for topping

Directions

  1. 1. First, to marinate the aji, place the fillets in a tray and coat with enough salt to cover all surfaces of the fillets. Let rest for one hour to draw out the moisture.
  2. 2. Remove the pin bones with clean tweezers or pliers, then rinse with water and let sit in a strainer for 2–3 minutes.
  3. 3. Combine the rice vinegar, water, sugar, and soy sauce in a container, then add the kombu kelp.
  4. 4. Place the drained aji into the container. After 15 minutes, turn the fillets over and let soak for another 15 minutes, then remove and let drain in a strainer for 3–4 minutes.
  1. 5. Remove the aji skin, starting from the head. Make slits into the fish every 3 mm, and slice into bite-sized pieces.
  2. 6. Next, to prepare the marinated cucumber, cut the cucumber jabara-giri style (Make thin slices diagonally as deep as 2/3. Turn over so that the cuts are turned down against the cutting board, and repeat on the other side of the cucumber.
  3. 7. Cut the cucumber into bite-sized pieces, and let sit in salt water until softened. Remove and drain thoroughly.
  4. 8. Next, to prepare the marinated myoga ginger buds, cut the myoga in half, then cook in boiling water for about 10 seconds. Remove to a strainer to drain, then add salt and let cool to room temperature.
  1. 9. Combine water, vinegar, and sugar in a container, then add the myoga. Leave the myoga in the marinade until they turn from white to red.
  2. 10. Next, to prepare the vinegar dressing, put the dashi, rice vinegar, sugar, and soy sauce in a pot. Heat slightly, then pour it out into a container and let cool to room temperature.
  3. 11. Finally, arrange the marinated aji, cucumber, and myoga on a plate, then pour on the vinegar dressing and, add some grated ginger.