Grilled Jack Mackerel with Sweet and Sour Sauce (Yaki-aji no Ama-zu Tare-kake)
4 jack mackerel (aji)
1 pack daikon radish sprouts (kaiware)
2 Japanese ginger (myouga)
60g mizuna green
1 white spring leek (shiro-negi)			kaiware	myouga
10g ginger (shouga)
A	4 tbsp soy sauce (shouyu)
	4 tbsp vinegar (su)
	2 tsp sugar (satou)
	1 tsp ginger juice (shouga-jiru)		mizuna
	1 tbsp sesame (goma)
	1 tsp sesame oil (goma abura)
	1/2 tsp powder pepper (kona tougarashi)
1. Wash the jack mackerel and sprinkle salt and pepper over them. 2. Cut off the root of daikon radish sprouts and wash. Wash the baby leaves. Dip them in cold water. 3. Wash the spring leaks, Japanese ginger and ginger, and cut them into thin strips. 4. Mix the materials of sweet and sour sauce shown A in a bowl. 5. Heat 3 tbsp sesame oil in a skillet and grill the jack mackerel over midium heat until turn light bwoun. 6. Dish up baby leaves and jack mackerel. Put spring leek, Japanese ginger, ginger and daikon radish sprout on the mackerel. 7. Pour the sweet and sour sauce when serve. Serves 4