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  • Hi, I’m Francis,

  • 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.

Hi, I’m Francis,

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B2 中高級

Aji Namero 和 Namero Chazuke (Aji Namero and Namero Chazuke)

  • 194 15
    阿多賓 發佈於 2021 年 01 月 14 日
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