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Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mackerel cooked with miso. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mackerel Cooked with Miso is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Mackerel Cooked with Miso is something that I’ve loved my entire life.
Keyword: Mackerel with miso, simmered Mackerel. Stir well so that miso is completely dissolved. When boiling, place mackerel in the pan, skin side top. Reduce heat to medium heat and put an otoshibuta on (not the regular lid).
To begin with this recipe, we have to first prepare a few ingredients. You can have mackerel cooked with miso using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Mackerel Cooked with Miso:
- Take 2 mackerel fillets
- Take 2 cups water for blanching mackerel
- Make ready 10 g ginger (peeled and sliced thinly)
- Get 150 cc water
- Prepare 70 cc sake
- Prepare 1 1/2-2 Tbsp sugar
- Take 2 1/2 miso(put in the bowl)
In a small bowl, mix remaining sugar and mirin with some seasoning until sugar dissolves. Gently stir mixture through the rice together with the cabbage mixture. Gently wash the mackerel fillets in water and pat dry. To serve, divide the daikon and miso mixture between two plates and scatter over the sliced red radish and spring onion.
Instructions to make Mackerel Cooked with Miso:
- Bring water to a boil in a pan. Have ice water ready in a bowl. Blanch one fillet for 30 seconds and immediately plunge it into the ice water. Repeat with the other fillet. Pat the mackerel dry with paper towels.
- Combine water, sake, sugar into a pan and bring to a boil, then put in ginger and the mackerels with the skin side up and cook over medium-high heat. Remove the scum.
- Turn off the heat once. Dissolve miso in a ladleful of the step ②'s soup in the bowl. Put the miso back in to the pan, turn on the medium heat again, once boiled, after that lower the heat and simmer until the liquid is almost gone, about 10 mins.
Gently wash the mackerel fillets in water and pat dry. To serve, divide the daikon and miso mixture between two plates and scatter over the sliced red radish and spring onion. Quick and easy Japanese miso mackerel. Simple cooking techniques can still create such beautiful flavours. Serve with brown sushi rice, peas and courgette.
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So that’s going to wrap it up with this special food mackerel cooked with miso recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
