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Chef’s RECIPE@ホーム

Grilled vinegared mackerel with dashi stock chazuke

Raw Seafood (Sashimi)



This vinegared mackerel steeped in dashi stock is simple but elegant, as befits a Monde Selection–winning delicacy.

Processed seafood used

Cqree INC.

Cqree knows everything there is to know about delicious Japanese cuisine, working with renowned restaurants and chefs to develop and produce bento boxes, New Year’s osechi cooking, premade meal items, and other products, using ingredients grown all over the country. It operates storefronts that sell these products directly, and selected items from its range of hearty, tasty food are also available through kitchen cars for extra convenience.

Cooking time
5 mitutes
Total servings
Cooking time
5 mitutes


Vinegared mackerel
1/2 pack
Dashi stock granules
5 g
Hot water
100 ml
Soy sauce
1 tsp
Daikon, julienned
2 g
White sesame seeds
Green onions
3 g
Myoga (Japanese ginger)
3 g
Cooked rice
1 serving


  1. Transfer the rice to a bowl.
  2. Dissolve the dashi stock granules in the hot water and soy sauce.
  3. Grill the mackerel over a burner, arrange it on the rice, and then pour the dashi over it.
  4. Add the julienned daikon and myoga on top, and then sprinkle with white sesame seeds and green onion.