Autumn｜Japanese｜Mushrooms｜Seafood｜鯖と舞茸の糠炊き
Mackerel and Maitake Mushrooms Simmered in Fermented Rice Bran
Culinary Studio Culinary Art 2017.Sep.
Ingredients
| Mackerel | Half fillet (200g) ...Fillet into three pieces. |
| Maitake Mushrooms | 100g ...Separate into small clusters, blanch briefly in hot water, and drain. |
| Red Chili Pepper | 1 piece ...Remove seeds and cut in half. |
| Fermented Rice Bran Miso | 50g |
Seasonings
| Sake and Water | 100ml each |
| Soy Sauce | 2 tbsp |
| Sugar | 30g |
| Mirin | 1 tbsp |
| Dark Soy Sauce | 1 tsp |
Garnish
| Green Onion | As needed |
| Ginger | Same |
Steps
- Blanch the mackerel in boiling water, then transfer to cold water and pat dry.
- Place the mackerel and seasonings in a pot and heat over medium-low. Once boiling, pour the simmering liquid over the fish, cover with a drop lid, and simmer for about 12 minutes.
- Dissolve the fermented rice bran miso into the simmering liquid from step 2.
- Lower the heat and gradually add the miso mixture into the pot, stirring gently to coat the fish evenly. (Shake the pot while simmering.)
- Plate the dish, sprinkle with green onions, and serve with ginger on the side.