Horse Mackerel Kabayaki

Name: Horse Mackerel Kabayaki
Yield: 2 servings
Cuisine: American
Ingredients: 2 Horse mackerel (filleted); 2 tbsp Plain flour; 1 tbsp for sake, 2 tablespoons each for soy sauce and mirin ☆Sake / soy sauce / mirin

cookpad.japan @cookpad_jp

I found this dish in an old cooking book I found in the shed in my parents' house. I made it as soon as I came back to my place. I adjusted the amounts of seasonings, and now this recipe is perfect.

Brown both sides of the horse mackerel really well. The sauce will burn if you thicken it too much, so be carefully. Recipe by Majuju

I found this dish in an old cooking book I found in the shed in my parents' house. I made it as soon as I came back to my place. I adjusted the amounts of seasonings, and now this recipe is perfect.

Brown both sides of the horse mackerel really well. The sauce will burn if you thicken it too much, so be carefully. Recipe by Majuju

cookpad.japan @cookpad_jp

I found this dish in an old cooking book I found in the shed in my parents' house. I made it as soon as I came back to my place. I adjusted the amounts of seasonings, and now this recipe is perfect.

Brown both sides of the horse mackerel really well. The sauce will burn if you thicken it too much, so be carefully. Recipe by Majuju

I found this dish in an old cooking book I found in the shed in my parents' house. I made it as soon as I came back to my place. I adjusted the amounts of seasonings, and now this recipe is perfect.

Brown both sides of the horse mackerel really well. The sauce will burn if you thicken it too much, so be carefully. Recipe by Majuju

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Ingredients

2 servings

2Horse mackerel (filleted)
2 tbspPlain flour
1 tbspfor sake, 2 tablespoons each for soy sauce and mirin ☆Sake / soy sauce / mirin

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Steps

1

Touch the middle of the horse mackerel fillets to find bones, and remove them. Cut each fillet in half.
2

Cut off the scute (a hard spiny part) on the skin by sliding a knife diagonally from the tail end.
3

Coat the fillets with the plain flour. Combine the ☆ seasonings.
4

Heat vegetable oil in a frying pan, and cook the horse mackerel over medium heat from the meat side first.
5

When browned, flip them over, and cook the skin side until brown.
6

When the skin side is done, leave the fillets as they are, and pour the ☆ mixture into the frying pan.
7

When the sauce starts to thicken, shake the frying pan to coat the horse mackerel with the sauce.
8

Keep reducing it until there is little sauce left in the frying pan. Turn off the heat and they are ready to serve.
9

Serve on a plate, and garnish with chopped scallions.