Aji Sashimi (How to Clean Japanese Horse Mackerel)
https://cookingwithdog.com/recipe/aji-sashimi/
Servings
1person
Cook Time
15minutes
Servings
1person
Cook Time
15minutes
Ingredients
  • 1 Fresh AjiJapanese horse mackerel
  • Daikon Radishshredded, soaked in water
  • 4 Shiso Leaves
  • 1/2-1 tbsp Dried Seaweed Saladrehydrated, follow the instructions on the package
  • Wasabi
  • Grated Ginger Root
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, let’s clean the fresh aji, or horse mackerel. Lightly rinse the fish under running water.
    		 First, let’s clean the fresh aji, or horse mackerel. Lightly rinse the fish under running water.
  2. As shown, place the aji on the cutting board covered with a sheet of paper. Remove the excess water with a paper towel.
    		 As shown, place the aji on the cutting board covered with a sheet of paper. Remove the excess water with a paper towel.
  3. Make a deep diagonal cut along the base of the side or pectoral fin.
    		 Make a deep diagonal cut along the base of the side or pectoral fin.
  4. Flip it over and cut off the head diagonally.
    		 Flip it over and cut off the head diagonally.
  5. Make a shallow cut along the belly.
    		 Make a shallow cut along the belly.
  6. Remove the innards using the knife. For easy cleanup, wrap the innards in the paper to dispose of it.
    		 Remove the innards using the knife. For easy cleanup, wrap the innards in the paper to dispose of it.
  7. Thoroughly rinse the inside under running water.
    		 Thoroughly rinse the inside under running water.
  8. Place the aji on a plate covered with a paper towel.
    		 Place the aji on a plate covered with a paper towel.
  9. And now, let’s fillet the aji. Remove the excess moisture from the inside, and outside using a paper towel.
    		 And now, let’s fillet the aji. Remove the excess moisture from the inside, and outside using a paper towel.
  10. Place the aji diagonally on a cutting board to make it easier to fillet. While tilting the blade, make a shallow angled cut along the belly.
    		 Place the aji diagonally on a cutting board to make it easier to fillet. While tilting the blade, make a shallow angled cut along the belly.
  11. Then, make a deeper horizontal cut as shown.
    		 Then, make a deeper horizontal cut as shown.
  12. Rotate the aji 180 degrees and repeat the process.
    		 Rotate the aji 180 degrees and repeat the process.
  13. Insert the knife into the tail end.
    		Insert the knife into the tail end.
  14. And slide the blade along the backbone toward the head, removing the fillet.
    		 And slide the blade along the backbone toward the head, removing the fillet.
  15. Then, detach the fillet from the tail fin.
    		 Then, detach the fillet from the tail fin.
  16. Flip the rest of the aji over.
    		 Flip the rest of the aji over.
  17. Make a shallow angled cut along the back and then a deeper horizontal cut.
    		 Make a shallow angled cut along the back and then a deeper horizontal cut.
  18. Rotate it 180 degrees and repeat as before.
    		 Rotate it 180 degrees and repeat as before.
  19. Insert the knife into the tail end, hold the tail fin and slide the blade along the backbone, removing the other fillet.
    		 Insert the knife into the tail end, hold the tail fin and slide the blade along the backbone, removing the other fillet.
  20. Finally, detach it from the tail fin.
    		 Finally, detach it from the tail fin.
  21. Remove the rib bones from both fillets.
    		 Remove the rib bones from both fillets.
  22. Make a shallow cut along the end of the rib bones and then shave them off.
    		 Make a shallow cut along the end of the rib bones and then shave them off.
  23. Next, remove the small bones from the center of the fillets. Pinch the small bone with kitchen tweezers and pull it out toward the head.
    		 Next, remove the small bones from the center of the fillets. Pinch the small bone with kitchen tweezers and pull it out toward the head.
  24. Touch the center of the fillets with your fingers to make sure there aren’t any bones left.
    		 Touch the center of the fillets with your fingers to make sure there aren’t any bones left.
  25. Now, let’s remove the skin. First, peel the skin back with your hands, making a place to hold.
    		 Now, let’s remove the skin. First, peel the skin back with your hands, making a place to hold.
  26. Place the back of the blade between the fillet and the skin.
    		 Place the back of the blade between the fillet and the skin.
  27. And push it toward the tail, removing the skin.
    		 And push it toward the tail, removing the skin.
  28. Likewise, peel the skin from the other fillet.
    		 Likewise, peel the skin from the other fillet.
  29. Finally, cut the fillets into sashimi pieces. Make two shallow cuts lengthwise in the fillet.
    		 Finally, cut the fillets into sashimi pieces. Make two shallow cuts lengthwise in the fillet.
  30. Using a long knife such as a sashimi knife, pull the blade across the fillet to cut it into bite-size pieces.
    		 Using a long knife such as a sashimi knife, pull the blade across the fillet to cut it into bite-size pieces.
  31. Make shallow diagonal cuts in the other fillet, making a diamond pattern.
    		 Make shallow diagonal cuts in the other fillet, making a diamond pattern.
  32. Likewise, cut the fillet into bite-size pieces.
    		 Likewise, cut the fillet into bite-size pieces.
  33. Place the sashimi onto a plate garnished with the shredded daikon, shiso leaves and seaweed salad.
    		 Place the sashimi onto a plate garnished with the shredded daikon, shiso leaves and seaweed salad.
  34. Rinse the head and tail thoroughly and place them next to the sashimi as a dramatic garnish emphasizing the freshness of the dish.
    		 Rinse the head and tail thoroughly and place them next to the sashimi as a dramatic garnish emphasizing the freshness of the dish.
Recipe Notes

The fresh aji we used had firm flesh and a moderate amount of fat making it exceptionally delicious.
Try Aji sashimi lightly dipped in a mixture of soy sauce and wasabi or if you find wasabi is too strong try soy sauce and grated ginger.