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Mackerel pickled in miso｜Recipe written by Shinpei Kurihara "Gochisousama Channel"

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Shinpei Kurihara "Feast Channel"

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Ingredients

Spanish mackerel : 4 slices
塩 : 小さじ1/2
（A）味噌 : 120g
（A）砂糖 : 大さじ3
（A）みりん : 大さじ1と1/2
（A）醤油 : 大さじ1
（A）酒 : 大さじ1

Time required

30minutes

Procedure

1) Sprinkle salt on the Spanish mackerel 01:46
Sprinkle salt on the Spanish mackerel and leave it for 15 to 20 minutes.
2) Make miso paste 02:25
Mix (A) and dissolve sugar and miso.
3) Wipe off the water from the Spanish mackerel 03:35
Wipe off the water from the Spanish mackerel with kitchen paper.
4) Apply miso to the Spanish mackerel 03:48
タッパーなどの保存容器に、キッチンペーパーを敷く。
鰆全体に合わせ味噌を塗り、ほぞに容器に入れる。
5) 冷蔵庫で置く 05:03
Cover with kitchen paper, cover and place in the refrigerator for 1-2 nights.
6) 仕上げる 05:42
Wipe off the miso of the Spanish mackerel and bake it in a fish grill to complete it.

Point

・ It is recommended that the Spanish mackerel is oily.
・ You can use any miso you like.
・ If you spread kitchen paper on the storage container, miso will penetrate more easily.
・ When you put the Spanish mackerel in the storage container, put it so that it fits together.
・ When baking Spanish mackerel, push it with chopsticks and bake until it does not bounce.
・ It is also recommended to add your favorite pickles such as hajikami and ginger pickled in sweet and sour sauce.