Mackerel cooked in a miso sauce
Sliced mackerel 2 slices
Salt Adequate amount
Ginger A thumb size (10g)
Miso paste 2 tablespoons
Soy sauce 2 teaspoons
Mirin seasoning 2 tablespoons
The odor of mackerel can be removed by sprinkling salt to remove water content. Ginger not only adds a flavor but also removes the fishy odor.
The dish can be eaten right after cooking. However, leaving it for one hour or so will make it even more delicious as the taste soaks through. Re-heat it before serving.
Sprinkle salt over the sliced mackerels and leave for 10 minutes. Wipe water off the surface with a paper towel before cutting an "X" in the skin of the fish. Cut the leek horizontally in half, then shred it (or cut it with scissors in 2mm wide pieces). Slice the ginger thinly.
Add water, ginger, a half amount of miso paste (1 tablespoon), soy sauce, and mirin seasoning and cook over a medium heat to bring it to the boil. Place the fish with the skin side up. With a small lid on, cook it for 10 minutes or until the soup becomes less.
Add the rest of the miso paste (1 tablespoon) and dissolve it. Turn the heat off and serve on a plate.
Place the leek on a plate.
Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
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