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Simmered dish (canned mackerel and tofu simmered in miso) | Takeshima Takeshi's Kiwami Meshi / Kiwami-Meshi's recipe transcription

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

Boiled mackerel canned : 1缶
豆腐 : 1丁
玉ねぎ : 1/2個
水 : 1カップ
干し椎茸 : 3個
にんにく : 1片
生姜 : 1片
小ねぎ : 適量
酒 : 大さじ1
(A) Miso : 大さじ1
(A) Soy sauce : 大さじ1/2
(A) Granulated Japanese-style soup stock : 小さじ1/3
片栗粉 : 適量
ホワイトペッパー : 適量

Time required

25minutes

Procedure

1) Rehydrate the dried shiitake mushrooms 00:40
Place dried shiitake mushrooms and water in a bowl, lightly cover with plastic wrap, and microwave at 600W for 3 minutes.
2) 材料を切る 01:08
豆腐を食べやすい大きさに切る。
玉ねぎを荒めのみじん切りにする。
戻した干し椎茸の石づきを取り除き、細かく刻む。
にんにくの皮を剥き、みじん切りにする。
生姜をみじん切りにする。
小ねぎを小口切りにする。
3) Heating 03:54
Add oil (not included in the recipe) to a frying pan and saute the garlic and ginger over low heat.
Once fragrant, add the onion and shiitake mushrooms and stir fry.
When the onions are translucent, add the canned boiled mackerel and sake, and stir fry while breaking up the mackerel.
Add the soaking water from the dried shiitake mushrooms and tofu and heat.
Add (A) and mix. Turn off the heat, then add the potato starch dissolved in water (not included in the recipe) and mix. Turn the heat back on and heat until thickened.
4) 盛り付ける 06:12
お皿に移し、ホワイトペッパーを振りかけて小ねぎを散らしたら完成。

Point

You can add sesame oil and chili pepper to taste.
・Excess water will come out from the cut surface of the tofu, so it is best to cut it first.
・Onions can be substituted with spring onions.
If you use a Teflon-coated frying pan, you can use less oil.
- Use the entire can of boiled mackerel, and add sake to eliminate the odor.
・If using fresh shiitake mushrooms, it is a good idea to add 150ml of water instead of the soaking water.
After adding (A), taste it, and if it is too thin, reduce it or add more soy sauce.
- When adding the water-dissolved potato starch, if the temperature inside the frying pan is too high it will easily form lumps, so it is best to add it after turning off the heat.