Nutritional Info

Nutrition Facts

Serving Size 1 (80g)

Calories 60
Calories from Fat 31 (51%)
Amount Per Serving %DIV
Total Fat 3.4g 5%
Saturated Fat 2.3g 12%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 10.1mg 3%
Sodium 63.2mg 3%
Potassium 147.9mg 3%
Total Carbohydrate 4.5g 1%
Dietary Fiber 0.4g 2%
Sugars 0.1g
Protein 2.9g 6%

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Recipe Description
Senba-jiru was originally assembled quickly by fishermen, right on their boats. In this dish mackerel is cooked with daikon-a simple combination that produces a delicious soup.
Prep time
40 min
Cook time
30 min
Ready In
1 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pound(lb)  salmon fillet
1/3 Cup(c)  coriander leaves cut into 1-inch lengths
1/4 Teaspoon(t)  komezu (rice vinegar)
1/4 Teaspoon(t)  tamari
3 Quart(q)  size slices ginger, peeled
2   inch square kombu (kelp)
1/4 Cup(c)  sake (rice wine)
2 Tablespoon(T)  julienned ginger
1   medium carrot, or 1 small broccoli head
11 Ounce(oz)  daikon (about 12 inches of a medium root)
3 Teaspoon(t)  salt

Preparation

Cut the fish into eight to ten pieces, about 2 by 2 1/2 inches each, holding the knife at a shallow angle to the cutting board to make the surface area of the cuts large. Place the fish in a flat-bottomed colander, and sprinkle salt all over it using 1 tablespoon salt for the mackerel or 2 teaspoons for the salmon. Let the fish stand for 30 minutes.

While the salted fish rests, peel the daikon and carrot, and cut them, rangiri-style (see page 28), into I-inch pieces. If you are using broccoli, cut it into small flowerets. Put the LL daikon and carrot into a medium pot, and add water to cover them by 1 inch. Bring the mixture to a boil, and cook over medium heat for 2 minutes. If you are using broccoli, parboil  it for 1 minute. Drain the vegetables, and set them aside.

In a saucepan of boiling water, blanch the julienned ginger. Drain the ginger, cool it under cold running water, and wipe it dry with a paper towel. Set it aside.

Rinse the fish gently under cold running water to remove the salt and exuded liquid. Bring a medium pot of water to a boil. Place two or three fish pieces at a time in a small colander, and blanch the fish by lowering the colander into the boiling water. When the fish turns white, remove the colander from the water, and rinse the fish gently to remove any foreign matter.

In a medium pot combine the fish, sake, kombu, and raw ginger slices, and add water to cover the fish by 1 inch. Bring the mixture to a gentle boil over medium heat. Turn the heat to low, and cook, uncovered, for 10 minutes.

Carefully remove the fish pieces from the cooking liquid, set them aside on a plate, and cover them with plastic wrap. Remove the kombu from the pot, and discard it.

Add the daikon and carrot to the pot, cover the pot with a drop lid , and  cook, covered, until the vegetables are soft, about 15 to 20 minutes. Add the tamari and komezu. If you are using broccoli, add it after the tamari and komezu, and heat the brocoli just until it is warm. If you won't be serving the soup until later in the day, let it cool, and refrigerate it and the fish separately.

Immediately before serving time, heat the pot of soup, return the fish to it, and add the coriander. Serve the soup garnished with the blended julienned ginger.

Additional notes

The best season for mackerel is autumn, when this fish becomes richer in flavor and creamier in texture. Fishermen know that the best way to enjoy mackerel, whose flesh quickly deteriorates, is to eat it immediately after it is caught. To be sure your fish is fresh choose one whose eyes are plump and clear, whose gills are blood red , and whose belly is plump and firm to the touch.

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