Senba jiru (Soup of salted mackerel and daikon radish) ｜ Our Regional Cuisines

1. Rinse the mackerel thoroughly with water, cut it into suitable sizes, generously salt it, and let it sit for about 1 hour.

2. Wash off the salt from the mackerel and cut it into 2cm pieces.

3. Place the mackerel head, bones, and fillets in a bowl, pour hot water over them, then rinse them under cold water and drain excess moisture.

4. Peel the daikon radish, cut it into tanzaku-cut about 5cm in length, and briefly boil them.

5. Cut the leeks and green onions into julienne strips along the fibers, soak them in water to turn them into white leeks.

6. In a pot, combine the specified amount of water, kombu(=kelp), and the mackerel remains from step 3. Bring to a boil, then reduce the heat, remove any scum, and simmer for about 10 minutes. Strain using a paper towel, add the daikon radish, mackerel fillets, and mid-bones. Bring it to a gentle boil, check the seasoning, and adjust the flavor with [Seasonings A].

7. In individual bowls, arrange daikon radish, mackerel fillets, and mid-bones. Pour the broth over them, add a few drops of grated ginger juice, and garnish with white leeks and yuzu peel on top before serving.