We are making Namero and Namero Chazuke with fresh aji, sashimi-grade horse mackerel. The miso, long green onion and ginger root really brings out the flavor of the fish. This dish goes great with hot steamed rice and it is also served as a snack with alcohol.
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Namero
60 g Fresh Aji Fillet sashimi-grade horse mackerel 3 tbsp Long Green Onions (Naganegi) coarsely chopped 1/2 tbsp Miso 1 1/2 tsp Grated Ginger Root 2 Shiso Leaves
Ochazuke
140 g Steamed Rice 1/3 sheet Toasted Nori Seaweed Toasted White Sesame Seeds Spring Onion Leaves chopped 1/3 tsp Kombu Seaweed Tea Powder don’t confuse this with kombucha, the food supplement Piping Hot Water use lightly seasoned dashi stock if the kombu tea powder isn’t available.
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, with a paper towel, remove the excess moisture from the sashimi-grade aji, horse mackerel fillets.
- Slice the fillets into 5 millimeter (0.2") 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.
- The ingredients are combined 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.
Recipe Notes
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.
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.
To fillet the aji, please check out our Aji Sashimi recipe.
