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Japanese-style Herring

Pikantne Christmas Eve Dinner Appetizers 90 min Medium 14 wyświetleń ~14.60 PLN - (0)
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Description

Japanese-style herring is a fusion appetizer that combines the tradition of Polish Christmas Eve with the delicate flavors of Japanese cuisine: salty, fatty herring paired with the umami of soy sauce, the sweetness of mirin, the spiciness of fresh ginger, and the crunch of raw vegetables. The dish has a contrasting texture — soft pieces of fish and firm julienned carrots, along with gently softened onion — and a pronounced aroma of toasted sesame and sesame oil. Japanese-style herring works wonderfully as an elegant appetizer for Christmas Eve, served chilled and garnished with chopped green onions and toasted sesame. It looks attractive on a platter: layers of fish and vegetables submerged in a dark brown marinade create an appetizing color contrast. This is a suggestion for those who want to surprise their guests with a modern touch on a traditional table.

Składniki (17)

Servings:
4
  • Salted herring (fillets) 300 g
  • Water (for soaking and blanching vegetables) 500 ml
  • Red onion 150 g
  • Carrot 1.3 szt.
  • Soy sauce 60 ml
  • Mirin 30 ml
  • Rice vinegar 30 ml
  • sugar 30 g
  • Fresh ginger 20 g
  • Garlic 2 ząbki
  • Sesame oil 15 ml
  • Rapeseed oil (neutral) 2 łyżki
  • 🌿 Przyprawy
  • Dried chili (flakes or powdered) 1 łyżeczka
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Toasted sesame seeds 10 g
  • Nori (toasted strips) 5 g
  • Green onion 1 pęczek
💰 Szacowany koszt dania: ~14.60 PLN (3.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of herring

1

Soak the salted herring fillets: if you received whole fillets, check for bones and remove them with tweezers. Cut the fillets into pieces about 3–4 cm wide. Place the cut fillets in a large bowl and cover with cold water (about 500 ml). Put the bowl in the refrigerator and soak for 2 hours, changing the water every 30 minutes. After 2 hours, taste a small piece — it should be less salty but still flavorful; if it is too salty, continue soaking for another 30–60 minutes.

Ingredients: Salted herring (fillets), Water (for soaking and blanching vegetables)
Use a large glass or plastic bowl (not metal). Use fish tweezers to remove the bones. If you have 'matias' fillets that are already soaked, just 30–40 minutes in water is enough. Soaking for too long will cause the herring to lose too much flavor.

Vegetables

2

Prepare the vegetables: peel the carrot and cut it into thin sticks (julienne) about 4–5 cm long. Peel the red onion, cut it in half, and slice it into very thin half-moons (about 2 mm).

Ingredients: Carrot, Red onion
Use a sharp knife or a mandoline (carefully) to julienne. The mandoline speeds up the process, but use a protective glove or holder. Even strips of vegetables look aesthetically pleasing and marinate evenly.
3

To soften the sharp taste of the onion and maintain the crunchiness of the carrot, prepare a quick blanching: bring 500 ml of water to a boil (use part of the water from the bowl or fresh), place the sliced onion for 20–30 seconds, and the carrot for 30–45 seconds. Immediately transfer the vegetables to a bowl of ice-cold water (ice cubes or cold water) for 1 minute to stop the cooking process. Dry on a paper towel.

Ingredients: Carrot, Red onion, Water (for soaking and blanching vegetables)
Use a small pot (diameter 16–18 cm). Blanching should be brief — the onion should be less sharp but not completely soft. If you prefer raw vegetables, skip this step.

Marinade

4

In a medium saucepan, combine soy sauce (60 ml), mirin (30 ml), rice vinegar (30 ml), and sugar (30 g). Add grated ginger (20 g) and crushed garlic cloves (10 g). Add sesame oil (15 g), rapeseed oil (30 g), and dried chili (2 g). Heat over low heat for 2–3 minutes, just until the sugar dissolves and the flavors are released — do not let it boil. After turning off the heat, add a pinch of salt and stir.

Ingredients: Soy sauce, Mirin, Rice vinegar, sugar, Fresh ginger, Garlic, Sesame oil, Rapeseed oil (neutral), Dried chili (flakes or powdered), Salt
Use a saucepan with a diameter of about 16 cm and a silicone spoon for mixing. The temperature should be low — if the marinade starts to boil, reduce the heat. The marinade should be smooth and slightly shiny after the sugar has dissolved.
5

Remove the pot with the marinade and let it cool slightly — it should be warm to lukewarm (about 30–35°C), not hot. Pour the marinade into a wide glass or ceramic dish and leave it to cool to room temperature (about 15–20 minutes).

Ingredients: Soy sauce, Mirin, Rice vinegar, sugar, Fresh ginger, Garlic, Sesame oil, Rapeseed oil (neutral), Dried chili (flakes or powdered), Salt
Use a glass or ceramic bowl; metal may react with vinegar. The marinade must be cold before pouring over the herring — hot marinade will coagulate the fish protein and change its structure.

Assembly and marinating

6

Layer in a flat, airtight container: first a thin layer of herring (pieces), then some onion and carrot. Repeat until you use up the ingredients, ensuring they are evenly distributed. Pour the chilled marinade over so that it completely covers the contents; gently press down with a plate if necessary to submerge everything.

Ingredients: Salted herring (fillets), Red onion, Carrot, Soy sauce, Mirin, Rice vinegar, sugar, Fresh ginger, Garlic, Sesame oil, Rapeseed oil (neutral), Dried chili (flakes or powdered)
Use a flat, glass container with a lid (e.g., a baking dish or a 'weck' jar). Aesthetically arranged layers will make slicing and serving easier. Make sure the marinade completely covers the herring — contact with air can worsen the flavor.
7

Close the container with a lid or tightly cover it with plastic wrap and place it in the refrigerator. Marinate for at least 6 hours, but preferably 12–24 hours — the longer, the more the flavors meld. After 6 hours, taste a piece and if necessary, season gently with salt or a bit of soy sauce (remember the saltiness of the herring).

Ingredients: Salted herring (fillets), Soy sauce
It's best to prepare the herring the day before (overnight marinating). Do not store at room temperature; use the bottom shelf of the refrigerator, where it is the coldest.

Serving

8

Take the herring out of the fridge 10–15 minutes before serving so it is not icy cold. Transfer to a platter, arranging the slices of herring and vegetables aesthetically. Sprinkle with toasted sesame seeds (10 g), crushed nori strips (5 g), and finely chopped green onion (30 g) as decoration and a flavor addition.

Ingredients: Toasted sesame seeds, Nori (toasted strips), Green onion, Salted herring (fillets)
Use a flat platter or serving plate. Sprinkling with sesame just before serving will maintain the crunchiness. Additionally, you can add nori or chives for visual contrast.

Portioning and final tips

9

Serve the herring chilled as an appetizer: portions of 60–80 g per person. When serving, use a separate spoon for serving to maintain the aesthetics of the layers. If you like, you can add a few slices of fresh cucumber or pieces of bread to the plate.

Ingredients: Salted herring (fillets), Carrot, Red onion
For each serving, layer with vegetables and a bit of marinade — this enhances the flavor. Avoid mixing the entire dish before serving if you want to maintain the layered effect.

Fun Fact

💡

In Japan, marinating fish has a long tradition; the combination of herring with Japanese spices is a modern variation that creates an interesting fusion effect — the herring serves as a carrier of umami, while mirin and rice vinegar give it a slightly Eastern character.

Best for

Wigilia Przyjęcia świąteczne Przystawki na kolację z gośćmi

Tips

🍽️ Serving

Serve chilled, preferably after overnight marinating. Present on a light platter to highlight the color contrast. For a less salty version, prepare additional low-sodium soy sauce at the table.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. After 48 hours, the flavor will be most integrated. Do not freeze after preparation, as the texture of the fish will deteriorate. Before serving, take it out for 10–15 minutes to avoid serving a dish that is too cold.

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