Cooking Time required : 15minutes
Mackerel miso｜Okuzono Toshiko's daily recipe [home cooking researcher official channel]'s recipe transcriptionお気に入りに追加
- salted mackerel : 1 fish (300g)
- (A) sugar : 1 tablespoon
- (A) Mirin : 1 tablespoon
- (A) water : 1 tablespoon
- (A) Miso : 1 tablespoon
- ginger : 1 piece
- 酢 : 大さじ1～2
cut salt mackerel
Wipe off the moisture on the surface of the salted mackerel with kitchen paper.
Cut into appropriate sizes and cut into the skin with a knife.
make miso sauce
Put (A) and grated ginger in a heat-resistant container, mix, cover with plastic wrap and heat in the microwave for about 30 seconds.
Mix when hot.
boil salted mackerel
Add water (not listed) to a frying pan and bring to a boil.
Add vinegar and 1 and boil for 2-3 minutes without a lid.
Prick it with chopsticks to make sure it's done, and place it on a plate.
Completed with 2.
・By wiping off the water from the salted mackerel, the fishy smell is reduced.
・When cutting mackerel, the larger ones are recommended. If you cut it and put a notch in it, it will cook faster.
・You can grate more ginger if you like.
・If you use a frying pan instead of a pot, you can put the mackerel without overlapping.
・If you add vinegar and boil it, the smell will disappear and the flavor will increase. If not, you can substitute with sake.
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