Best Mackerel braised in Miso souce

Whether you are a college student simply beginning your very own culinary experiments or an experienced chef with many supper events under your belt, there is constantly something brand-new to find out about cooking. We hope these Mackerel braised in Miso souce recipe and tips can help you in your kitchen tonight, and also get used to fabulous home-cooked dishes.

Dishes simmered in miso flavoured sauce are often called misoni when a very small amount of sauce is left at the end of cooking. Yifon Braised Mackerel in Miso Sauce. Key Information. • Authentic Japanese dish with specially made signature sauce. • Ideal pair with rice and your favourite brew.

Prepare mackerel fillet (cut into 2 fillets).
You need to prepare naganegi onion.
Use water.
You need to prepare miso.
Provide sake.
Provide sugar.
You need to prepare mirin.
Prepare ginger.
You need to prepare soy sauce.

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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..

This recipe is adapted from Saba no Miso-ni (Braised Mackerel in Miso Sauce). Gimli Fish Market is one of stores that I like to buy my fish. I was trying to recreate that salmon belly teriyaki. The moment I opened my fridge, I changed my mind. I saw miso packages, so I decided to open up my Japanese.

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