Braised Mackerel with Miso

….The Japanese home-cooked dish that enhances the natural flavor of mackerel, a somewhat pungent fish, by using miso seasoning to add taste and eliminate the fishy odor. It’s a simple marinade that doesn’t require long soaking, yet the sauce is rich and delicious. Though the seasoning may not penetrate the fish evenly when lightly simmered, dipping it in the sauce makes it truly exquisite. Mackerel has a firm texture and a chewy consistency, and despite the inconvenience of many bones, it remains a delightful dish. Grinding radish and onions, and adding tofu, contribute a unique richness to the dish. This is a highly recommended home-cooked recipe.

Servings: 4–5

Time: 20 minutes

Ingredients:

1. 2 whole mackerels, cut into 2.5-inch pieces
2. 1 pack of tofu, sliced
3. 5 green onions, cut into 2-inch pieces
4. 1 tsp ginger, minced
5. 1–2 dried red chili pepper
6. 60g of radish, grated
7. 1/2 onion, grated

For Sauce:

1. 5 tbsp miso
2. 3 tbsp sugar
3. 2 tbsp mirin
4. 2 tbsp sake
5. 2 cups first soup(katsuobushi broth)

Cooking Instructions:

1. Combine the sugar, mirin, sake, miso, and katsuobushi broth in a bowl and mix well.

2. Heat a pot over medium heat and add 2/3 of the mixed sauce to the pot to boil.

3. Start boiling; add the grated radish, grated onion, dried red chili pepper, ginger, and mackerel to the pot. Boil for 5–7 minutes with a lid on.

4. After 5–7 minutes, add the tofu, the remaining mixed sauce, and green onions to the pot, and boil for an additional 5 minutes. Turn off the heat.

5. Serve it.

You can also view this recipe on Instagram.

https://www.instagram.com/p/C2fSEXzr7Gu/?img_index=3