Hassun
Seafood
Mackerel Paste
| Very fresh mackerel: |
160 grams |
| Salt: |
1/4 teaspoonful |
| Pepper: |
a little |
| Ginger (chopped): |
10 grams |
| Scallion (chopped): |
10 grams |
| Eggwhite (beaten): |
1/3 |
| Soy sauce: |
a little |
| Nori (seaweed) |
|
- Put everything in a food processor until well kneaded
- Make small balls from it and put them in a boiled water
- After well boiled, take them out in a strainer
- Before serving, wrap each of them with nori
Mountain Food
Oshitashi of Myoga and Watercress
| myoga: |
3 or 4 (middle size) |
| watercress: |
a bunch |
| soy sauce: |
a little |
- Put watercress in the boiled water until its green color glows. Take it in a cold water and wash a bit to get rid of its bitter taste, squeeze it to get rid of water then cut into small.
- Slice myoga.
- Mix (1) and (2) and add soy sauce and mix well.