Mackerel Simmered with Ginger

Name: Mackerel Simmered with Ginger
Yield: 4 servings
Cuisine: American
Ingredients: 1 fish's worth Mackerel filets; 20 grams Ginger; 1 bit less than 150 ml ・ Water; 60 ml ・ Sake; 4 tbsp ・ Soy sauce; 2 tbsp ・ Mirin; 1 1/2 tbsp ・ Sugar; 1 Green onions (thin type)

cookpad.japan @cookpad_jp

Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time.

Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame

cookpad.japan @cookpad_jp

Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame

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Ingredients

4 servings

1fish's worth Mackerel filets
20 gramsGinger
[A]
1bit less than 150 ml ・ Water
60 ml・ Sake
4 tbsp・ Soy sauce
2 tbsp・ Mirin
1 1/2 tbsp・ Sugar
1Green onions (thin type)

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Steps

1

Cut each filet in half to end up with 4 pieces. Make crisscross cuts on both sides. Slice the ginger thinly.
2

Put the [A] ingredients in a pan and bring to a boil. Put in the mackerel filets skin side up. Add the sliced ginger. Spoon the cooking liquid over the mackerel and put in a small lid that sits directly on the simmering food (otoshibuta).
3

You can make a one-use otoshibuta by cutting out a round piece of kitchen parchment paper and placing it on top of the food. Simmer over medium heat until the cooking liquid has reduced to about 1/3. Spoon the liquid over the fish about 4 times while it simmered to make it nice and shiny.
4

Add the uncut green onion at the end and replace the lid until the green onion softens in the residual heat.
5

Transfer the mackerel to serving plates. Serve the wilted green onion coated with sauce alongside the mackerel, wrapped into a spiral.
6

This is the whole meal by the way. I served the mackerel with tonjiru (hearty pork miso soup).