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Salt-grilled mackerel｜Koh Kentetsu Kitchen [Cooking researcher Koukentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

さばの切り身 : 4切れ
小麦粉 : 適量
塩 : 少々
サラダ油 : 大さじ2
大根おろし : 200g
青じそ : 2～3枚
すだち : 1/2個
醤油 : 適量

Time required

25minutes

Procedure

1) make preparations 01:20
Make 2-3 shallow cuts on both sides of the mackerel skin.
Sprinkle salt on both sides and let stand for 15 minutes.
Wipe off the moisture and lightly sprinkle flour on the whole.
2) fry in a frying pan 04:35
Pour salad oil into a frying pan and heat over medium heat.
Place skin side down and bake for 5 minutes over medium heat.
When there are more white parts, turn it over.
Bake for 1-2 minutes, keeping an eye on it.
3) finish 07:38
Arrange the mackerel on a plate.
Tear the shiso into the grated daikon radish, mix, put on a plate and pour soy sauce.
Complete with sudachi.

Point

・If you make a cut in the direction of the fish, the skin will not shrink and you can bake it neatly.
・By making cuts in the skin, the meat will cook quickly and evenly.
・You can make cuts with kitchen scissors.
・Wipe off moisture to prevent odor.
・By sprinkling wheat flour, the umami is locked in and finished crispy.
・When cooking fish, it is important to cook the skin from the skin.
・It is good to use the wall of the frying pan and bake the skin three-dimensionally.
・Because the oil has an odor, turn the mackerel over and wipe off the oil.
・Be careful not to overcook the meat.