Restaurant-Quality Simmered Mackerel (Soy Sauce Flavored)
I like mackerel simmered in soy sauce rather than miso. When I used to work full time in an office, I loved the 'mackerel set lunch' offered at a local restaurant. I recreated the flavor of their simmered mackerel.
If you add the mackerel after the cooking liquid has come to a boil, it won't be fishy.
Reduce the cooking liquid to about 1/3. I always feel like the fish haven't been seasoned enough whenever I don't cook down the sauce. Recipe by Pukuttopukumaru
Restaurant-Quality Simmered Mackerel (Soy Sauce Flavored)
I like mackerel simmered in soy sauce rather than miso. When I used to work full time in an office, I loved the 'mackerel set lunch' offered at a local restaurant. I recreated the flavor of their simmered mackerel.
If you add the mackerel after the cooking liquid has come to a boil, it won't be fishy.
Reduce the cooking liquid to about 1/3. I always feel like the fish haven't been seasoned enough whenever I don't cook down the sauce. Recipe by Pukuttopukumaru
Cooking Instructions
- 1
I used a whole mackerel cut into 6 pieces.
- 2
Put all the ☆ ingredients into a pan, and add the ginger slices if you like. Bring to a boil. (The photos shows the pan before the ginger is added.)
- 3
Put the mackerel in the boiling cooking liquid and put on a small lid or piece of kitchen parchment paper that sits right on top of the food (otoshibuta). Simmer for about 20 minutes.
- 4
Set the heat to about medium, just so that the pan doesn't boil over. When the liquid has reduced to about 1/3, it's done. Watch the pan so that the fish doesn't burn...
- 5
Please also see, "Sardines Simmered With Umebosh".
- 6
- 7
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