Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mackerel braised in miso souce. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cut the mackerel in half and score a cross on the surface of the skin. Stir well to combine, and bring to the boil. After boiling, reduce heat to low.
Mackerel braised in Miso souce is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Mackerel braised in Miso souce is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have mackerel braised in miso souce using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mackerel braised in Miso souce:
- Take 1 mackerel fillet (cut into 2 fillets)
- Get 1/2 naganegi onion
- Get 1/2 cup water
- Make ready 2 Tbs miso
- Get 2 Tbs sake
- Take 1 1/2 Tbs sugar
- Prepare 1 Tbs mirin
- Get 5 g ginger
- Make ready 1 tsp soy sauce
You probably have seen Saba Shioyaki (Salt Broiled Mackerel) on a menu at a Japanese restaurant. However, today's recipe Saba Misoni is not broiled but simmered in a miso-based sauce. Unlike curing mackerel in vinegar, cooking it in just miso flavoured sauce cannot remove the fishy smell of the mackerel. So, I do three things to eliminate fishiness as much as possible.
Instructions to make Mackerel braised in Miso souce:
- Cut naganegi into 6 pieces and grill them until nicely charred. Slice the ginger thinly.
- Sprinkle the mackerel with salt and let it stay for 5 minutes to get rid of the excess water. Cut the mackerel in half and score a cross on the surface of the skin. Place them to a sieve and pour hot water over them.
- Put the water, sake and the ginger in a frying pan, bring it to a boil and add the sugar and the Mirin.
- Place the mackerel to the pan skin-side up and cook for 3 minutes occasionally scoop the stewing liquid and pour it over the fish. Put a drop lid on it and simmer for 2 minutes.
- Add the soy sauce and the miso by blending it with some of the stewing liquid and pour it over the fish and simmer for 5 minutes. Add the charred naganegi and simmer for 3 minutes.
Blanch fillets and clean the surface of the fillets - boil water in a pot and gently drop each fillet in it. Mix miso paste with some of the water until well mixed. Set aside; Bring water to boil in a soup pot. Add in miso paste mix and seaweed 'hai tai' and tofu cubes. Put fish skin-side down on prepared baking tray, brush with the miso mix and sprinkle over the sesame seeds.
So that is going to wrap this up for this special food mackerel braised in miso souce recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
