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Teriyaki mackerel ｜ Koh Kentetsu Kitchen [Cooking researcher Koh Kentetsu official channel]'s recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Mackerel fillet (cut into 3 pieces) : 1 fish
salt : a little
potato starch : As appropriate
Bean seedlings : 1 pack
Salad oil : 1 tablespoon
(A) Soy sauce : 2 tablespoons
(A) Sake : 3 tbsp
(A) Mirin : 1 tbsp and 1/2 tbsp
(A) Sugar : 1/2 tbsp

Time required

30minutes

Procedure

1) Prepare 02:48
Cut off the lower part of the bean sprouts.
Cut the mackerel into 4 equal parts and sprinkle with salt.
2) Fry the bean sprouts 04:05
Heat the vegetable oil in a frying pan, fry the bean sprouts, sprinkle with salt, and serve in a bowl.
3) Bake mackerel 05:05
Next, add the vegetable oil to the frying pan of 2, sprinkle with potato starch, line up the mackerel from the skin, and bake on low heat for about 5 minutes.
4) Tangle and finish the sauce 08:17
Wipe off the oil that has come out.
Turn off the heat, sprinkle in the sauce material (A), ignite again, and bake with sauce.
When the water has been removed to some extent, turn it over and bake it quickly.
Turn it over again and complete it with the sauce.

Point

・ Salt the mackerel, leave it for about 5 minutes, and wipe off the water to remove the odor. If you are still worried about the smell, add grated ginger to the sauce.
・ Olive oil can be used as the oil.
・ Pea sprouts are chewy even if they are fried well, so they are delicious even if they are fried well.
・ Potato starch traps umami. The point is to apply it thinly.
・ When grilling fish in a frying pan, if you grill it almost on one side, it will be fluffy without being dry.