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Chef’s RECIPE@ホーム

Mackerel poke bowl with miso dressing

Raw Seafood (Sashimi)

Main

Beer

Whisky with Soda

Try poke bowl with all-purpose miso dressing. You can have a plenty of veggies!

Processed seafood used

Brio Brio Bakery & CaféNaoko Shiode

Owner chef of Bakery and Café in California. After moving to NY in 2013, transferred to California. While in US, she was fascinated by bread making and started to create her own style of breads using natural yeast. Her love of wine and California landscape brought her back to SoCal where she opened her shop - BrioBrio Bakery & cafe in 2020.

Servings
2
Cooking time
30 minutes
Total servings
2
Cooking time
30 minutes

Ingredients

Rice
2 serving
Vinegared mackerel
1 fillet
Avocado
1
Any vegetables you like
some
Roasted sesame
some
<Miso dressing>
Combine the following ingredients in food processor until smooth
Ginger, Garlic
10g each
White miso
70g
Sesame paste
30g
Honey
20g
Rice vinegar
120g
Sesame oil
60g
Olive oil
60g

Directions

  1. Combine all ingredients for miso dressing in food processor until smooth.
  2. Cut mackerel into bite size. Toss with dressing.
  3. Serve cooked rice in rice bowl. Top with avocado, mackerel, and vegetables.
  4. Sprinkle some sesame and serve.

Remarks

Leftover miso dressing can be kept in refrigerator for future use.

Best paring with Beer

Best paring with Whisky with Soda