Aji Namero and Namero Chazuke (Minced Horse Mackerel Mixed with Seasonings)
https://cookingwithdog.com/recipe/aji-namero-chazuke/
Servings
1person
Cook Time
15minutes
Servings
1person
Cook Time
15minutes
Ingredients
Namero
  • 60 g Fresh Aji Filletsashimi-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 Leaveschopped
  • 1/3 tsp Kombu Seaweed Tea Powderdon’t confuse this with kombucha, the food supplement
  • Piping Hot Wateruse lightly seasoned dashi stock if the kombu tea powder isn’t available.
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, with a paper towel, remove the excess moisture from the sashimi-grade aji, horse mackerel fillets.
    		 First, with a paper towel, remove the excess moisture from the sashimi-grade aji, horse mackerel fillets.
  2. Slice the fillets into 5 millimeter (0.2") strips.
    		 Slice the fillets into 5 millimeter (0.2″) strips.
  3. Add the coarsely chopped long green onion, grated ginger root and miso.
    		 Add the coarsely chopped long green onion, grated ginger root and miso.
  4. Lightly combine the mixture. Then, chop it with a knife.
    		 Lightly combine the mixture. Then, chop it with a knife.
  5. Now, using two knives, thoroughly mince the mixture.
    		 Now, using two knives, thoroughly mince the mixture.
  6. The ingredients are combined as shown.
    		 The ingredients are combined as shown.
  7. Place half of the Namero onto one of the shiso leaves in a bowl. Garnish with the shredded shiso leaves on top.
    		 Place half of the Namero onto one of the shiso leaves in a bowl. Garnish with the shredded shiso leaves on top.
  8. Next, let’s make the Namero Chazuke. Cover the hot steamed rice with the torn nori seaweed pieces.
    		 Next, let’s make the Namero Chazuke. Cover the hot steamed rice with the torn nori seaweed pieces.
  9. Place the rest of the Namero onto the nori.
    		 Place the rest of the Namero onto the nori.
  10. Sprinkle on the chopped spring onion leaves. Squeeze the white sesame seeds to increase the aroma.
    		 Sprinkle on the chopped spring onion leaves. Squeeze the white sesame seeds to increase the aroma.
  11. Sprinkle on the kombu seaweed tea powder.
    		 Sprinkle on the kombu seaweed tea powder.
  12. Finally, pour the piping hot water over the Namero.
    		 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.