Here we have a butterflied, salted and dried Indian mackerel, known as aji no himano in Japan.

Here we have a butterflied, salted and dried Indian mackerel, known as aji no himano in Japan. Traditionally eaten for breakfast, however, I ate it for a late lunch today. It was accompanied by smoked salmon skin, crisped up in an air fryer, and some fried rice.

The mackerel process is relatively simple once butterflied, and would work just as well on filleted mackerel or sardines. I soaked 4 in 100ml of 10% alcohol (sake or 1 part gin/vodka diluted with 3 water) for about 15 minutes. I then added some 10% brine to the alcohol. This was 75g salt mixed into 750ml water, a battery powered milk frother did a good job at mixing it in. After curing for 1 hour in the brine alcohol solution, the butterflies dried in the fridge for 24 hours or so on a raised rack on a baking tray.

The mackerel was cooked with the skin in an air fryer for about 7 mins on max. Skin took only a few minutes to crisp up. Fried rice had chilli pepper, ginger, garlic, courgette, chicory, kimchi all from the garden.