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Classic
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page 76
NOTE. This dish comes from Nagasaki, and is really a Japanized Chinese dish.
Japanese cooking of fish greatly resembles that of the Chinese.
TEMBANI OF MACKEREL
(Fish Delicacy)
One good-sized mackerel; one fresh radish; one cupful of syou sauce; vinegar;
orange or lemon peel; one half cupful of cooking juice.
Clean the fish, and remove all bones. Cut into half-inch dice, sprinkle with
salt, and let stand for about half an hour. Wash the radish and cut into thin
pieces, then throw it into the salted, boiling water. Boil for about five
minutes, then strain off all water and add half a cupful of syou sauce and the
same amount of cooking juice. Let all boil up, then add the fish and let it
simmer for about twenty-five minutes. Remove from the fire, and before serving
add a tablespoonful of vinegar. Place on a hot platter, and sprinkle with grated
lemon or orange peel. Serve with boiled rice.
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