Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, seafood! mackerel simmered in miso. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Seafood! Mackerel Simmered in Miso is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Seafood! Mackerel Simmered in Miso is something which I’ve loved my whole life. They’re nice and they look wonderful.
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.
To begin with this recipe, we have to prepare a few ingredients. You can cook seafood! mackerel simmered in miso using 11 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Seafood! Mackerel Simmered in Miso:
- Make ready 1 Mackerel
- Take 1 Japanese leek
- Take 4 tbsp Miso
- Get 2 tbsp Mirin
- Get 200 ml Sake
- Make ready 100 ml Water
- Make ready 1 tbsp Sugar
- Get 10 grams Ginger (sliced)
- Prepare 1 Leek (the white part only), finely julienned
- Take 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.
Instructions 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’s going to wrap this up for this exceptional food seafood! mackerel simmered in miso recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
