Horse Mackerel with Grated Yam

Ingredients	Serve 1	Serves 4	Seasonings	Serve 1	Serves 4
horse mackerel Chinese yam chives ginger root leaves of shiso (beefsteak plant) kaiwarena (radish seed leaves with stems) myoga (Japanese ginger) nori cut into very thin strips	60g 100g 3g 2g 2g 10g 10g 1g	240g 400g 12g 8g 8 leaves 40g 40g 4g	soy sauce sake mirin	9g 1.5g 1.5g	2 tablespoons Slightly more than 1 teaspoon 1 teaspoon

1	Fillet the fish and slice into bite-size pieces.
2	Combine seasonings and pour half in equal amounts over the fish placed on individual dishes. Steam briefly in a steamer over high heat.
3	Cut the chives into round slices, and the shiso leaves and myoga lengthwise into thin slices. Cut the roots off kaiwarena, and grate ginger root.
4	Skin the yam, soak in water and grate. Pour grated yam over the steamed fish, top with the garnishes prepared in 3, nori and the remaining sauce.