Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mackerel braised in miso souce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really 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 popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Mackerel braised in Miso souce is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have mackerel braised in miso souce using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mackerel braised in Miso souce:
- Make ready 1 mackerel fillet (cut into 2 fillets)
- Prepare 1/2 naganegi onion
- Prepare 1/2 cup water
- Prepare 2 Tbs miso
- Get 2 Tbs sake
- Prepare 1 1/2 Tbs sugar
- Prepare 1 Tbs mirin
- Make ready 5 g ginger
- Prepare 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. Mix miso paste with some of the water until well mixed. Set aside; Bring water to boil in a soup pot.
Steps 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.
Add in miso paste mix and seaweed 'hai tai' and tofu cubes. 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. Blanch fillets and clean the surface of the fillets - boil water in a pot and gently drop each fillet in it. 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 it up with this special food mackerel braised in miso souce recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
