crunch toasts with azuma-tei cured mackerel. "These sandwiches are a creative way to eat mackerel. I've been making them often," says chef Haruka. "They're a great picnic food."
- Shimesaba 1 package
- Bread 2 slices of bread
- Butter 1 Tbsp
- A leaf of fresh lettuce
- Dijon Mustard 1 Tbsp
- Mayonnaise 1 Tbsp
- Sliced Red Onion 1/4
- Toast the bread and spread butter on one side of the bread.
- Spread Dijon mustard, Mayonnaise on the other side of the bread.
- Place the lettuce, sliced red onion and Shimesaba on the top.
- Cut in half & enjoy!