Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mackerel braised in miso souce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Mackerel braised in Miso souce is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Mackerel braised in Miso souce is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have mackerel braised in miso souce using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mackerel braised in Miso souce:
- Get 1 mackerel fillet (cut into 2 fillets)
- Get 1/2 naganegi onion
- Get 1/2 cup water
- Prepare 2 Tbs miso
- Prepare 2 Tbs sake
- Prepare 1 1/2 Tbs sugar
- Get 1 Tbs mirin
- Take 5 g ginger
- Take 1 tsp soy sauce
Scrap ginger skin off with a spoon. When the sauce comes to a boil again, place the salmon belly trims in a single layer. The featured fish will be Mackerel and the Japanese name is Saba. Does that ring a bell yet?
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.
You probably have seen Saba Shioyaki (Salt Broiled Mackerel) on a menu at a Japanese restaurant. However, today's recipe Saba Misoni is not broiled but simmered in a miso-based sauce. Mix miso paste with some of the water until well mixed. Set aside; Bring water to boil in a soup pot. Add in miso paste mix and seaweed 'hai tai' and tofu cubes.
So that’s going to wrap this up with this exceptional food mackerel braised in miso souce recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
