Seafood! Mackerel Simmered in Miso

Name: Seafood! Mackerel Simmered in Miso
Yield: 4 servings
Cuisine: American
Ingredients: 1 Mackerel; 1 Japanese leek; 4 tbsp Miso; 2 tbsp Mirin; 200 ml Sake; 100 ml Water; 1 tbsp Sugar; 10 grams Ginger (sliced); 1 Leek (the white part only), finely julienned; 1 Ginger, finely julienned; 1 Eggplant (deep fried)

cookpad.japan @cookpad_jp

The sauce will thicken once it cools, so take that into consideration while preparing the sauce.

If you overcook the fish, the flavor will be compromised, so be careful.
I recommend using a shallow pot or frying pan. For 4 servings. Recipe by Cooking S Papa

The sauce will thicken once it cools, so take that into consideration while preparing the sauce.

If you overcook the fish, the flavor will be compromised, so be careful.
I recommend using a shallow pot or frying pan. For 4 servings. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

The sauce will thicken once it cools, so take that into consideration while preparing the sauce.

If you overcook the fish, the flavor will be compromised, so be careful.
I recommend using a shallow pot or frying pan. For 4 servings. Recipe by Cooking S Papa

The sauce will thicken once it cools, so take that into consideration while preparing the sauce.

If you overcook the fish, the flavor will be compromised, so be careful.
I recommend using a shallow pot or frying pan. For 4 servings. Recipe by Cooking S Papa

Saved

Ingredients

4 servings

1Mackerel
1Japanese leek
4 tbspMiso
2 tbspMirin
200 mlSake
100 mlWater
1 tbspSugar
10 gramsGinger (sliced)
1Leek (the white part only), finely julienned
1Ginger, finely julienned
1Eggplant (deep fried)

Saved

Steps

1

Scale the fish, and place the knife between the pectoral fin and gills and chop off the head.
2

Gut the fish, and rinse the inside and fillet it. For those who dislike the small bones, use fish bone tweezers to extract the bones.
3

Make a decorative crisscross cut not only for the appearance, but also to allow the flavors to absorb well.
4

Chop the leeks into 3-cm lengths, and slowly grill over low heat until brown.
5

Chop the eggplant into eight equal pieces, and soak them in salt water. Wipe the excess water, then deep-fry them in oil for 3-4 minutes.
6

Combine the miso and mirin. A blend of different types of miso enhances the flavor.
7

Blanch the mackerel to remove the odor: place the mackerel in boiling water for 5 seconds, drain, and transfer to chilled water. Rinse off any of the slipperiness in the cold water.
8

Alternatively, you could also pan-fry the fish in a frying pan. This will not only remove their odor, but will add a nice aroma.
9

Pour the sake into the frying pan, heat the pan, and evaporate the alcohol. Then, add the sugar and water.
10

Once it comes to a boil again, add the mackerel, cover with a drop lid, and simmer for 3 minutes over low heat to let the flavors of the sauce fully cook into the fish.
11

After 3 minutes, with the heat still on medium, pour in 2/3 of the miso and mirin sauce, and simmer for 5 minutes.
12

After 5 minutes, add the grilled leeks, and add the remaining 1/3 of the miso. Spoon the sauce over the fish and simmer until the sauce thickens. Be careful not to simmer it for too long!
13

Use a spatula to transfer the fish to a plate, then drizzle on the sauce. Arrange the leeks and eggplant beside it, and garnish with the shredded white leek.