Mackerel in vinegar

Ingredients

• Two small bowls
• Shimesaba (vinegar mackerel) 40g
• Cucumber 50g
• Soy sauce 25 cc
• Mirin 25 cc
• Vinegar 25 cc
• A teaspoon of grated ginger

Cooking Instructions:

• Slice the cucumber into thin slices and soak them for 20 minutes in a bowl with 100 cc water and 2g salt.
• Firmly squeeze out the moisture. (This will make the taste of the cucumber more delicate).
• Cut the mackerel into small slices.
• Mix the ginger with the soy sauce, mirin and vinegar.
• Mix the sauce, seaweed and the mackerel and serve on one plate.