Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, seafood! mackerel simmered in miso. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
The featured fish will be Mackerel and the Japanese name is Saba. Does that ring a bell yet? You probably have seen Saba Shioyaki (Salt Broiled Mackerel) on a menu at a Japanese restaurant.
Seafood! Mackerel Simmered in Miso is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Seafood! Mackerel Simmered in Miso is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook seafood! mackerel simmered in miso using 11 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Seafood! Mackerel Simmered in Miso:
- Get 1 Mackerel
- Take 1 Japanese leek
- Make ready 4 tbsp Miso
- Take 2 tbsp Mirin
- Take 200 ml Sake
- Prepare 100 ml Water
- Take 1 tbsp Sugar
- Get 10 grams Ginger (sliced)
- Get 1 Leek (the white part only), finely julienned
- Get 1 Ginger, finely julienned
- Take 1 Eggplant (deep fried)
Dishes simmered in miso flavoured sauce are often called misoni when a very small amount of sauce is left at the end of cooking. Combine the water, sake, sugar and mirin in a pan. Dissolve half of the miso in a ladle and then distribute it into the mixture. Turn on the burner and bring it to a boil.
Steps to make Seafood! Mackerel Simmered in Miso:
- Scale the fish, and place the knife between the pectoral fin and gills and chop off the head.
- Gut the fish, and rinse the inside and fillet it. For those who dislike the small bones, use fish bone tweezers to extract the bones.
- Make a decorative crisscross cut not only for the appearance, but also to allow the flavors to absorb well.
- Chop the leeks into 3-cm lengths, and slowly grill over low heat until brown.
- Chop the eggplant into eight equal pieces, and soak them in salt water. Wipe the excess water, then deep-fry them in oil for 3-4 minutes.
- Combine the miso and mirin. A blend of different types of miso enhances the flavor.
- Blanch the mackerel to remove the odor: place the mackerel in boiling water for 5 seconds, drain, and transfer to chilled water. Rinse off any of the slipperiness in the cold water.
- Alternatively, you could also pan-fry the fish in a frying pan. This will not only remove their odor, but will add a nice aroma.
- Pour the sake into the frying pan, heat the pan, and evaporate the alcohol. Then, add the sugar and water.
- Once it comes to a boil again, add the mackerel, cover with a drop lid, and simmer for 3 minutes over low heat to let the flavors of the sauce fully cook into the fish.
- After 3 minutes, with the heat still on medium, pour in 2/3 of the miso and mirin sauce, and simmer for 5 minutes.
- After 5 minutes, add the grilled leeks, and add the remaining 1/3 of the miso. Spoon the sauce over the fish and simmer until the sauce thickens. Be careful not to simmer it for too long!
- Use a spatula to transfer the fish to a plate, then drizzle on the sauce. Arrange the leeks and eggplant beside it, and garnish with the shredded white leek.
Domestic fat mackerel was boiled with dry Tsugaru miso from Aomori prefecture. Simmered mackerel with miso is a popular menu If you can get fresh mackerel, you can make it with a frying pan at home. It is a dish that matches rice well. Stir well to combine, and bring to the boil. After boiling, reduce heat to low.
So that is going to wrap it up with this exceptional food seafood! mackerel simmered in miso recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
