Miso-simmered mackerel
If you add green onions from the beginning, they will become exhausted.
If you add miso from the beginning, the aroma will fade away, so add it at the end.
If you add miso from the beginning, the aroma will fade away, so add it at the end.
How to make it
1
Make fine cuts with a knife into the mackerel skin. Slice the ginger and cut the polo onion into 2cm thick.
2
Dip mackerel in boiling water for about 10 seconds, then drop it in ice water and marbled it when the surface becomes white.
3
Add the drained mackerel, ginger, and [A] to a frying pan and heat it. Once it boils, remove the scum, remove it with aluminum foil, cover it, and heat it.
4
After simmering for about 10 minutes, remove the aluminum foil and remove any moisture. Once the slurping is onion and miso are added, melt the miso and simmer for about 5 minutes until the onion is soft.
(Please note that if you continue to boil it, the miso aroma will fade away.)
5
Once the green onions are soft and the whole is thick enough, you're done.
Ingredients for 2 people
-
- mackerel
- 4 slices
-
- ginger
- 1 piece
-
- Polo Negi
- 180g
-
[A]
- Bonito dashi
- 300cc
-
- Alcohol
- 100cc
-
- sugar
- 3 tablespoons
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- Shinshu miso
- 50g
[PR]
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