Mackerel miso simmered ｜ Party Kitchen ――Recipe transcription of party kitchen

Make a cut in the lenticel to improve the passage of fire. Sprinkle hot water on it and expose it to cold water to wash away dirt and blood and wipe off the water.

Put 1 mackerel (A) in a pan and heat over high heat.
After boiling, set to medium heat and remove the lye.

Slice the ginger with the skin and put it in the pan of 2.

Add sugar, reduce to medium heat, cover and simmer for 5 minutes.

Combine red miso and white miso.
Add half of the miso to the bowl, add a little broth of 3, dissolve the miso and add to the pan.
Here, add the fried tofu cut to an appropriate size.
Cover with otoshi buta, reduce heat to low and simmer for 8 minutes.
Add the remaining miso paste and simmer for another 3 minutes. When it becomes thick, turn off the heat.

Boil spinach in advance and soak it in the soup stock.

Serve mackerel stewed in a bowl, fried tofu, spinach with lightly squeezed soup stock, and needle ginger.