Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, mackerel cooked with miso. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Keyword: Mackerel with miso, simmered Mackerel. Stir well so that miso is completely dissolved. When boiling, place mackerel in the pan, skin side top. Reduce heat to medium heat and put an otoshibuta on (not the regular lid).

Mackerel Cooked with Miso is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Mackerel Cooked with Miso is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook mackerel cooked with miso using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Mackerel Cooked with Miso:

1. Take 2 mackerel fillets
2. Take 2 cups water for blanching mackerel
3. Make ready 10 g ginger (peeled and sliced thinly)
4. Prepare 150 cc water
5. Take 70 cc sake
6. Make ready 1 1/2-2 Tbsp sugar
7. Take 2 1/2 miso(put in the bowl)

In a small bowl, mix remaining sugar and mirin with some seasoning until sugar dissolves. Gently stir mixture through the rice together with the cabbage mixture. Gently wash the mackerel fillets in water and pat dry. To serve, divide the daikon and miso mixture between two plates and scatter over the sliced red radish and spring onion.

Instructions to make Mackerel Cooked with Miso:

1. Bring water to a boil in a pan. Have ice water ready in a bowl. Blanch one fillet for 30 seconds and immediately plunge it into the ice water. Repeat with the other fillet. Pat the mackerel dry with paper towels.
2. Combine water, sake, sugar into a pan and bring to a boil, then put in ginger and the mackerels with the skin side up and cook over medium-high heat. Remove the scum.
3. Turn off the heat once. Dissolve miso in a ladleful of the step ②'s soup in the bowl. Put the miso back in to the pan, turn on the medium heat again, once boiled, after that lower the heat and simmer until the liquid is almost gone, about 10 mins.

Gently wash the mackerel fillets in water and pat dry. To serve, divide the daikon and miso mixture between two plates and scatter over the sliced red radish and spring onion. Quick and easy Japanese miso mackerel. Simple cooking techniques can still create such beautiful flavours. Serve with brown sushi rice, peas and courgette.

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