Mackerel Miso Japanese Recipe |
Ingredients: |
½ fillet mackerel (approximately 300 g) ½ naganegi (Japanese bunching onion) 1 clove ginger 2 tablespoons hatcho-miso (dark and salty miso) Simmering stock: ½ cup dashi stock 2 tablespoons sake 2 tablespoons sugar 2 tablespoons mirin 1 tablespoon soy sauce |
Method: Cut mackerel into 3 fillets and place them on a cutting board with the skin side down and cut the fillet diagonally into 4-6 pieces. Leave aside. Grill naganegi over low fire until browned in places. Then cut into 1¼-inch of 3-cm lengths. Cut the ginger into thin slices. Set aside. Bring the dashi stock to a boil over high heat. Add seasonings and ginger. Place the fish with skin side up. Cover with an aluminum drop-lid and cook over medium heat for 2-3 minutes. After the fish is well seasoned, add the mirin and soy sauce. Cover with an aluminum lid again and continue cooking for another 2-3 minutes. Turn off the heat. Dissolve the miso in simmering stock. Cook again over medium heat. The miso makes the fish liable to scorch, so shake the pan while cooking for 1-2 minutes until the liquid is reduced. To serve, arrange the fish on a plate. Dip the naganegi in the simmering stock and place in front. Pour the stock over. Note: Ginger is added to reduce fishing odor and miso is added last to preserve its aroma. |
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