Mackerel fish in sweet Kyoto-style miso
Mackerel fish in sweet Kyoto-style miso

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mackerel fish in sweet kyoto-style miso. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Mackerel fish in sweet Kyoto-style miso A nice favour for dinner with rice. Mackerel fish in sweet Kyoto-style miso. A nice favour for dinner with rice. cookpad.japan.

Mackerel fish in sweet Kyoto-style miso is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Mackerel fish in sweet Kyoto-style miso is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook mackerel fish in sweet kyoto-style miso using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mackerel fish in sweet Kyoto-style miso:
  1. Take 2 tablespoon Japanese white miso
  2. Prepare 1.5 tablespoon Japanese cooking wine (sake for cooking use)
  3. Prepare 1.5 tablespoon mirin (sweet rice wine for cooking use)
  4. Take 1 teaspoon Japanese soy sauce
  5. Take 1 teaspoon sugar
  6. Take Mackerel fish (half)

Simmered Mackerel in Miso particularly so because of delicate nature of the fish fillet. About Mackerel Mackerel, which is also known as slimy mackerel, pacific mackerel, blue mackerel, Japanese mackerel, and spotted mackerel, has quite soft flesh with smooth skin as if there are no scales. The featured fish will be Mackerel and the Japanese name is Saba. Does that ring a bell yet?

Instructions to make Mackerel fish in sweet Kyoto-style miso:
  1. Prepare the miso marinade: mix all the miso, cooking wine, mirin, soy sauce and sugar, until it’s well-mixed.
  2. Clean and dried the mackerel fish with kitchen paper. Put the miso marinade on the fish evenly. Put the fish and all the marinade into a zippo bag, keep it in the fridge for at least two days.
  3. Take out the fish, just leave little miso marinade. Prepare the pan with hot oil, start frying with low heat.
  4. Wait until the skin side become gold in color(around 3 mins), turn to other side until it’s done. Make sure that don’t keep Turing over.
  5. Suggestion: it also can be done by grill or oven. The mackerel fish also could replace with cod fish.

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. Living in alignment with the truth of impermanence opens a secret passageway to joy. John Brehm Happy first of March! Here's a simple vegan side dish we've been enjoying ever since we went to Japan a few years ago - Kyoto-style Roasted Sweet.

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