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Categories:Viewed: 22 - Published at: 6 years ago
Ingredients
- 1/2 filet Slice of mackerel (fresh)
- 30 grams Pickled ginger (sweet and sour pickled ginger)
- 2 tsp Juice from pickled ginger
- 100 ml Sake
- 50 ml Mirin
- 2 tbsp Tamari soy sauce
- 1 tbsp Sake (for seasoning)
- 1 as much (to taste) Sesame seeds, ichimi spice, shiso leaves
Method
- Make a cross cut on the skin of the mackerel, sprinkle with sake, then leave it for about 5 minutes.
- In a pot or a frying pan large enough for the mackerel to fit, put all the ingredients except for the mackerel, then turn on the heat.
- Put in the mackerel once the sauce comes to a boil.
- Pour the sauce from time to time, and cook over a medium heat while removing the scum for about 8 minutes.
- After turning the heat off, leave it for about 3 minutes.
- Transfer the fish without breaking the filet on a plate, garnish with shredded shiso leaves or sesame seeds, then it's done.
