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Categories:Viewed: 33 - Published at: 6 years ago
Ingredients
- 4 to 5 slices Raw mackerel
- 2 tsp Grated ginger (pre-grated is fine)
- 200 ml Cooking sake
- 50 ml Water
- 1 tbsp Sugar
- 1 dash less than 2 tablespoons Soy sauce
- 1 tbsp Mirin
- 3 tbsp White miso
Method
- Wash the surface of the mackerel skin and drain it with a paper towel.
- Combine all the broth ingredients in a pot and mix well until the white miso dissolves.
- Add the mackerel and simmer.
- Skim the scum off when it simmers.
- Cover with a piece of aluminium foil and cook over low to medium heat.
- Simmer for 20 minutes.
- Keep simmering until the broth has thickened.
