Shimesaba with marinated sauce
Let's make marinated mackerel easily with Shimesaba. Dijon mustard outstands the tastiness of the dish.Grain mustard brings out the deliciousness!

Serves:
2 Serves
Adjust the quantity for your preference
Ingredients:
Shimesaba | 1 package |
Celery | 1 stem |
Red pepper | 1/4 |
Green pepper | 1/4 |
For the marinate sauce | |
Honey | 2Tsp |
Dijon mustard | 1Tsp |
Lemon | 1Tbsp |
Vingear | Tbsp2 |
Salt | 1/2 Tsp |
Black pepper | taste |
Olive oil | 1Tbsp |
Cooking instruction:
1. Mix all the “marinate sauce” ingredients in the bowl.
2. Slice Shimesaba thinly, around 5mm each.
3. Cut the celery 2cm each, cut the bell peppers as a cube.
4. In the “marinate sauce”, place Shimesaba, celery and bell pepper.
5. Place the bowl in the fridge and leave it for at least 30 minutes before serving. Enjoy!
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