the host of this show "Cooking with Dog."

First, with a paper towel,

remove the excess moisture from the sashimi-grade aji,

horse mackerel fillets.

Slice the fillets into 5 millimeter or quarter inch strips.

Add the coarsely chopped long green onion,

grated ginger root

and miso.

Lightly combine the mixture.

Then, chop it with a knife.

Now, using two knives,

thoroughly mince the mixture as shown.

Place half of the Namero onto one of the shiso leaves in a bowl.

Garnish with the shredded shiso leaves on top.

Next, let’s make the Namero Chazuke.

Cover the hot steamed rice with the torn nori seaweed pieces.

Place the rest of the Namero onto the nori.

Sprinkle on the chopped spring onion leaves.

Squeeze the white sesame seeds to increase the aroma.

Sprinkle on the kombu seaweed tea powder.

Finally, pour the piping hot water over the Namero.

The kombu seaweed tea powder has a salty savory taste

that goes great with ochazuke,

but you can also use a lightly seasoned dashi stock instead.

Enjoy the Namero and Namero Chazuke as soon as they are ready.

Pacific saury, sardines and flying fish

can be substituted for the aji, horse mackerel.

Good luck in the kitchen.

To fillet the aji, please watch our video on how to make Aji Sashimi.