📝 About This Recipe
Aji, or Japanese Horse Mackerel, is a seasonal delicacy prized for its shimmering silver skin and a perfect balance of rich oils and clean, ocean-sweet flavor. Unlike heavier tuna, Aji offers a delicate, firm texture that is traditionally elevated by the brightness of fresh ginger and scallions rather than heavy wasabi. This recipe focuses on the 'Sugata-zukuri' style, emphasizing meticulous knife work and pristine presentation to bring the essence of an authentic Tokyo sushi-ya to your home kitchen.
🥗 Ingredients
The Fish
- 2 pieces Fresh Aji (Horse Mackerel) (approx. 150-200g each, extremely fresh with clear eyes)
- 1 teaspoon Sea Salt (for cleaning and firming the flesh)
The Aromatics & Garnish
- 2 inch knob Fresh Ginger (grated into a fine paste)
- 2 stalks Negi (Japanese Scallions) (finely minced)
- 4 pieces Shiso Leaves (fresh and crisp)
- 4 inch piece Daikon Radish (shredded into long fine strands (Tsuma))
- 1 piece Myoga (Ginger Bud) (thinly sliced into rounds, optional)
- 1/2 piece Lemon or Sudachi (cut into thin wedges)
Dipping & Seasoning
- 3 tablespoons Japanese Soy Sauce (Shoyu) (high quality, preferably honjozo)
- 1 teaspoon Toasted Sesame Seeds (for a nutty finish)
👨🍳 Instructions
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1
Begin by washing the Aji under cold running water. Pat the fish completely dry with paper towels to ensure a firm grip during the filleting process.
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2
Using a sharp Deba or utility knife, remove the 'scutes' (the hard, jagged scales) located along the lateral line near the tail by sliding your knife flat against the skin toward the head.
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3
Remove the head by cutting diagonally behind the pectoral fin. Make a shallow incision along the belly to remove the internal organs, then rinse the cavity thoroughly with cold water and pat dry again.
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4
Fillet the fish using the 'Sanmai Oroshi' (three-piece) technique: Cut along the back bone from head to tail, then repeat along the belly until the fillet is released. Repeat on the other side.
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5
Trim the rib bones away from each fillet by sliding your knife underneath the rib cage in a shallow, sweeping motion.
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6
Use fish tweezers (Hone-nuki) to carefully pull out the pin bones located along the center line of the fillet. Feel with your finger to ensure none remain.
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7
Peel the skin: Starting from the head end of the fillet, use your thumb to gently loosen the skin from the flesh, then peel it back in one smooth motion toward the tail.
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8
Lightly sprinkle a pinch of sea salt over the fillets and let sit for 2 minutes; rinse quickly and pat dry. This firms the texture and enhances the color of the silver skin.
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9
Prepare the garnish: Soak the shredded daikon and sliced myoga in ice water for 5 minutes to make them extra crisp, then drain well.
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10
Slicing the sashimi: Place the fillets skin-side up. Cut into 1/2-inch thick bite-sized pieces (Saku-zuri) at a slight diagonal angle.
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11
Arrange the shredded daikon on a chilled plate. Place the shiso leaves on top of the daikon to act as a bed for the fish.
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12
Artfully layer the Aji slices over the shiso leaves, slightly overlapping them to showcase the beautiful silver skin.
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13
Place a small mound of grated ginger and a pile of minced scallions on the side of the plate, rather than directly on the fish, allowing the diner to mix their own ratio.
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14
Garnish with myoga, lemon wedges, and a sprinkle of toasted sesame seeds. Serve immediately with a small dish of high-quality soy sauce.
💡 Chef's Tips
Always use a 'sashimi-grade' fish from a trusted purveyor; the eyes should be clear, not cloudy, and the gills bright red. Keep the fish as cold as possible throughout the process; you can place your cutting board over a tray of ice if the kitchen is warm. Aji is traditionally served with ginger instead of wasabi because ginger better complements the natural oils and 'blue fish' flavor profile. When peeling the skin, be gentle; if you pull too hard, you may tear the delicate silver fat layer which contains the most flavor. Ensure your knife is razor-sharp; a dull blade will bruise the delicate flesh and result in a 'fishy' taste.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Ginjo sake to cut through the richness of the mackerel oils. Serve alongside a bowl of hot miso soup made with the reserved Aji bones for a traditional 'no-waste' meal. A side of pickled cucumbers (Sunomono) provides a refreshing acidic contrast to the savory fish. Enjoy with a chilled Japanese lager or a light, citrusy Witbier. For a complete meal, serve with a small bowl of premium vinegared sushi rice (Shari).