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Mackerel Stewed with Miso

Jul. 15, Mon. 2013

Rika's TOKYO CUISINE

Mackerel Stewed with Miso

Saba no misoni

  • Seafood

Difficulty

Ingredients (Serves 2)

1 mackerel fillet
8 thin slices of fresh ginger
1 tbsp miso
1 tbsp gochujang (Korean hot pepper paste)
1 tbsp sugar
2 tbsp mirin
1 tbsp soy sauce
3 tbsp sake
2/3 cup water

Directions

  1. 1. Cut the mackerel fillet in half. Blanch in boiling water for 10 seconds. When it becomes opaque, bathe in cold water and drain.
  2. 2. Combine the miso with the gochujang, sugar, mirin, soy sauce, sake, and  water in a pan and bring it to a boil.
  3. 3. Place the mackerel fillet in the liquid, skin-side up. Add the ginger slices.
  4. 4. Cover with a paper towel with a hole in the center and cook over low heat for 20 minutes.