Tamagawa Salad

Ingredients

4 pieces salted mackerel 塩サバ
1 onion
4 osaji potato starch
2 osaji olive oil
shiso leaves
black pepper
(A) 400ml cut tomatoes
(A) 4 osaji ponzu
(A) 4 osaji mirin

Steps

1. Coarsely chop the onion. Wipe off the moisture on the surface of the salted mackerel with paper towels, cut it into bite-sized pieces, and coat it with potato starch.
2. Heat the olive oil over medium heat and fry the mackerel skin side down until browned on both sides.
3. Wipe off excess oil, add the onion and (A) and bring to a boil. When the tomato sauce has thickened a little, serve in a bowl and top with coarsely ground black pepper and chopped shisho leaves.

Reference

Nadia