You may also like
Ingredients
- 1 Mackerel
- 1 tsp Salt
- 1 piece Ginger
- 500 ml Water
- 1 Katakuriko slurry
Method
- Cut each mackerel filet in half, and make crisscross cuts in the skin side.
- Put the water, ginger and salt in a frying pan and bring to a boil.
- Add the fish filets to the boiling liquid.
- Put a small lid that sits right on top of the food (otoshibuta) on and simmer.
- When the mackerel is cooked through take it out, and thicken the pan juices with a little katakuriko dissolved in water.
- Done!