Hiratsuka-style Namero: Chopped mackerel with ginger and miso
Namero may look a little "rough" but don't get me wrong, it's amazing! It's made with fresh, raw horse mackerel ("aji") which combines wonderfully with the flavors of ginger and miso. Eat it uncooked over rice with a bit of soy sauce or use it in sushi rolls. You can cook it as small meatballs in miso soup or as a filling for stuffed peppers too!
Background: I learned this recipe from a local cook in Hiratsuka, Japan - a city right on the ocean. It's usually made with Japanese long green onion called negi, but in Hiratsuka they prefer to use regular onion.
- Aji (horse mackerel) (5 fish/10 fillets)
- Miso paste (1-2 Tbsp)
- Freshly grated ginger (1 Tbsp)
- Onion (1/3)
- Salt (A pinch or two)
Get your hands on some fresh horse mackerel ("Aji") that can be used for sushi and sashimi.
Fillet the fish, or have your local market do it for you.
Get your other ingredients together: miso paste, a hunk of ginger, onion or Japanese long green onion, and salt.
Grate the ginger and finely chop your onion.
Start mincing up the mackerel fillets with a chopping knife, or two knives if you have them. You can be rough, so chop away!
Chop, chop, chop until finely minced.
Add in the ginger, miso, onion and salt. Continue chopping up and mixing.
When you get a finely minced, almost paste like consistency, it's finished!
If eating as is, as namero sashimi, it's really good with Ohba/shiso leaves. Other ways to have it is over rice, used as stuffing for green peppers, or form meatballs and cook in soups like miso!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.