Breakfast in a fishing village on the Seto Inland Sea, made with the region's Setouchi lemon and eaten on the beach in front of the inn. Wrapped in a bamboo sheath to go: a Setouchi picnic set.
Ingredients
- 2 slices of bread
- A mackerel fillet
- Garlic, chopped
- Oil
- Grainy mustard
- Leafy greens and shredded onion
- Sauce
- Setouchi lemon
How I made it
- Fry chopped garlic in oil, then grill the mackerel skin side down until browned
- Toast the bread and spread one slice with grainy mustard
- Pile on the greens and onion, add sauce, and cut the lemon
- Lay the mackerel on top, close the sandwich and cut it in half
- Wrap in a bamboo sheath and tie with string
This moment in the journey
A mackerel sandwich with Setouchi lemon
Two slices of bread went into the toaster. I spread grainy mustard on one, piled on leafy greens and shredded onion, and drizzled on some sauce. I cut a Setouchi lemon in half, laid the hot mackerel on top, and closed the sandwich with the other slice.
Cut in two, it showed the mackerel in its cross-section. I set it on a bamboo sheath, folded it up, and tied it with string. Coffee from the coffee maker went into a white flask, and my Setouchi picnic set was ready.
Watch this scene on YouTube0:37
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