Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, mackerel simmered in glossy miso sauce in 10 minutes. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Mackerel Simmered in Glossy Miso Sauce in 10 Minutes is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Mackerel Simmered in Glossy Miso Sauce in 10 Minutes is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook mackerel simmered in glossy miso sauce in 10 minutes using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mackerel Simmered in Glossy Miso Sauce in 10 Minutes:
- Make ready 2 pieces Mackerel fillets
- Take 100 ml Water
- Make ready 2 tbsp Sugar
- Make ready 50 ml Sake
- Take 6 pieces Ginger (thinly sliced)
- Prepare 2 Umeboshi
- Prepare 1 tbsp Miso
- Take 1 dash Salt
- Prepare 1 Boiling water
Instructions to make Mackerel Simmered in Glossy Miso Sauce in 10 Minutes:
- Cut the mackerel into 3 pieces and sprinkle salt on both sides. Let it sit for 10 minutes. The salt will remove moisture from the fish, which helps reduce the fish smell.
- Put the mackerel in a strainer and pour boiling water over it to remove the fish smell. This one extra step will make the mackerel really delicious.
- To infuse the mackerel with a sweet flavor, add the water, sugar, sake, ginger, and umeboshi to a pot and bring to a simmer. Turn off the heat for a moment, arrange the mackerel in the pan, then set the heat to medium.
- Just before it boils, turn the heat down to low. Cover and simmer for 5 minutes. Next, ladle a small amount of the simmering liquid into a small bowl and mix in the miso until it dissolves. Add the dissolved miso to the pot and gently stir to make sure the miso is evenly distributed.
- Use a spoon to ladle the simmering liquid evenly over the pieces of fish. Cover with an otoshibuta (drop lid) and cook for 5 minutes over medium heat. The miso can scald easily, so be careful.
- When most of the simmering liquid has boiled down, it's done. In a short time, you have made simmered mackerel in a glossy sauce. You can also cut about 5 cm of the white part of a Japanese leek and simmer it with the mackerel, which is also delicious.
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