Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mackerel braised in miso souce. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Mackerel braised in Miso souce is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Mackerel braised in Miso souce is something that I’ve loved my entire life.
Cut the mackerel in half and score a cross on the surface of the skin. Add the julienned ginger and miso, and stir until the miso has dissolved. Put the ginger, liquid miso, mirin, cooking sake, sugar, and water in a large saucepan.
To get started with this particular recipe, we have to prepare a few components. You can have mackerel braised in miso souce using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Mackerel braised in Miso souce:
- Get 1 mackerel fillet (cut into 2 fillets)
- Take 1/2 naganegi onion
- Prepare 1/2 cup water
- Get 2 Tbs miso
- Prepare 2 Tbs sake
- Get 1 1/2 Tbs sugar
- Get 1 Tbs mirin
- Take 5 g ginger
- Get 1 tsp soy sauce
The featured fish will be Mackerel and the Japanese name is Saba. Does that ring a bell yet? You probably have seen Saba Shioyaki (Salt Broiled Mackerel) on a menu at a Japanese restaurant. Scrap ginger skin off with a spoon.
Steps to make Mackerel braised in Miso souce:
- Cut naganegi into 6 pieces and grill them until nicely charred. Slice the ginger thinly.
- 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.
- Put the water, sake and the ginger in a frying pan, bring it to a boil and add the sugar and the Mirin.
- 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.
- 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.
When the sauce comes to a boil again, place the salmon belly trims in a single layer. Unlike curing mackerel in vinegar, cooking it in just miso flavoured sauce cannot remove the fishy smell of the mackerel. So, I do three things to eliminate fishiness as much as possible. Blanch fillets and clean the surface of the fillets - boil water in a pot and gently drop each fillet in it. Mix miso paste with some of the water until well mixed.
So that is going to wrap this up for this special food mackerel braised in miso souce recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
