Easiest Way to Make Super Quick Homemade Blue Mackerel Simmered in Miso
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Speedy Blue Mackerel Simmered in Miso. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Blue Mackerel Simmered in Miso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blue Mackerel Simmered in Miso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Blue Mackerel Simmered in Miso is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can cook Blue Mackerel Simmered in Miso using 7 ingredients and 6 steps. Here is how you cook it.
Blue mackerel (gomasaba) was cheap at only 198 yen fro 2 fish
I like sweet miso nimono (simmered dishes) so this is rather sweet. Please blend in some soy sauce or red miso to taste.
The fish will shrink in size while cooking, so keep that in mind! To avoid the cooking liquid from becoming diluted, I recommend using a small pan or frying pan to cook this dish. For 4 servings. Recipe by Tencho-
Ingredients and spices that need to be Get to make Blue Mackerel Simmered in Miso:
- 2 fish's worth Blue mackerel filets
- 2 slice ● Sliced ginger
- 1 tsp ● Soy sauce
- 2 tbsp ● Sugar
- 50 ml ● Sake
- 150 ml ● Water
- 2 tbsp Miso
Steps to make Blue Mackerel Simmered in Miso
- Pour boiling water over the mackel to remove their fishiness. (About 500 ml of boiling water is fine.)
- Put some cuts into the skin side of the filets.
- Put the ● ingredients and mackerel into a frying pan or a small pan over high heat. When it comes to a boil, skim off the scum.
- Simmer over low heat for about 5 minutes.
- Take out some of the cooking liquid, and combine with the miso. Add the mixture to the pan.
- You want to reduce the cooking liquid, so simmer with a small lid that sits right on top of the food (otoshibuta) over low heat for about 5 minutes.
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