Choi Kang-rok's Warm Mackerel Sashimi
A unique sashimi dish where the surface of fresh mackerel is quickly seared with flame, allowing you to enjoy the crispiness of the skin and the tenderness of the flesh simultaneously.
Ingredients needed 2 servings
Recipe
Cooking tips
- The freshness of the mackerel is crucial for the taste, so always use fresh, sashimi-grade fish.
- If the heat is too low, the inside will cook through; the key is to quickly sear the outside like tataki over high heat.
- Pairing with uniquely aromatic greens like wild arugula effectively neutralizes the mackerel's distinct smell.
Recommended for
- Those who want to enjoy fresh, seasonal mackerel in a unique way.
- Those who prefer tataki-style sashimi with a crispy exterior and moist interior.
- Those who love the combination of warm fish sashimi and freshly cooked white rice.
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