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| 1. Wash the mackerel in water. Cut into fillets and remove the small bones in the belly. Split the head in half and cut off the gills and fins. Chop the spine into a few pieces. Sprinkle a relatively large amount of salt on all the pieces, and leave for one hour. | 2. Wash off the salt and wipe off the water. Remove the small bones from the blood-coloured part with tweezers and divide the fillets into quarters. | 3. Place the fillets in a bowl, and the head and bony parts in another bowl. Pour hot water into both bowls and stir gently. When the surface turns white, place them in cold water and drain. |
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| 4. Peel daikon radish and cut into thin rectangular slabs. Boil briefly in salt water, then place in cold water and drain. | 5. Cut the scallion into 3 cm lengths, slice lengthways and make thin cuts in the direction of the grain. Soak in water. Do the same for the Japanese leek. | 6. Peel the yuzu and finely chop the peel. |
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| 7. Place water, kombu, mackerel fillets, head and bony parts in a soup pot and place on high heat. Lower the heat when water starts boiling. Boil for about 10 minutes while skimming off the surface foam, then remove the mackerel.. | 8. Strain the soup and return to the heat. Season with salt, light soy sauce and sake according to taste. | 9. Add the mackerel and daikon to the soup and bring to a boil. Place the mackerel and daikon in bowls, add the hot soup, add a few drops of ginger juice and garnish with the leeks, scallion and yuzu peel mixed together. |
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Ingredients
Procedure