Mackerel braised in Miso souce
YOROKOBI kitchen @yorokobikitchen
Cooking Instructions
- 1
Cut naganegi into 6 pieces and grill them until nicely charred. Slice the ginger thinly.
- 2
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.
- 3
Put the water, sake and the ginger in a frying pan, bring it to a boil and add the sugar and the Mirin.
- 4
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.
- 5
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.
Hello! I'm Nahoko. I run my cooking class YOROKOBI kitchen in Tokyo, Japan. It's a Japanese cooking class for international visitors. As a fun activity, I would love to share the enjoyment of Japanese food culture with you!http://www.yorokobi-kitchen.tokyo
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