Culinary Art Studio 2015.Sep.
Ingredients
| Mackerel | 2 pieces ... Blanch in boiling water, then cool in cold water to remove impurities |
| Ginger | 1 piece ... Half sliced, half julienned |
Seasonings
| Sake | 100ml |
| Water | 100ml or more |
| Sugar | 1-1/2 tbsp |
| Dark Soy Sauce | 1-1/2 tbsp |
| Mirin | 2 tsp |
| Miso | 2 heaping tbsp (use your preferred miso; this recipe uses 1 heaping tbsp of red miso and 1 tbsp of Shinshu miso) |
| Kudzu Starch | 5g or more ... Dissolved in water |
Procedure
- In a pot, combine sake, water, and sugar, and dissolve. Arrange the mackerel pieces in the pot, bring to a boil, and skim off any foam. Add the sliced ginger, dark soy sauce, and mirin, then reduce the heat and simmer for about 6-7 minutes.
- Remove the mackerel from the pot, and dissolve the miso into the remaining broth. Heat gently and thicken with the dissolved kudzu starch to the desired consistency.
- Return the mackerel to the pot, warm through, and coat evenly with the miso sauce. Let the flavors meld for a short while.
- Serve the mackerel on a plate, spoon the sauce over it, and garnish with julienned ginger.