Mari's Homemade Cooking Recipes Featured

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Mari's Homemade Cooking Recipes Photographs courtesy of Mari Nameshida

Mari's Homemade Cooking Recipes

How to Make Miso-simmered Mackerel

Ingredients (4 Servings)
Miso broth:

  • 4 tablespoons miso
  • 4 tablespoons sugar
  • 4 tablespoons mirin
  • 4 tablespoons sake
  • 1 tablespoon soy sauce
  • 120cc water (about 1/2 cup)

1 whole mackerel or 4 slices of mackerel, about 100c / 3.5-oz. each
15g / 1/2-oz. piece of ginger, sliced

Step 1: Place the ingredients for the miso broth in a pan and mix well. Cook over medium heat until warm.

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Step 2: Add the sliced mackerel and sliced ginger, cover with a drop-lid and simmer for about 10 to 15 minutes, basting the mackerel with the miso broth occasionally to create a sheen. Don’t flip the mackerel when cooking or it will break apart.

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Chef's Notes: If you don’t have a drop-lid, you can cut oven paper into a circle (smaller than the size of the pan) and make a hole in the middle.

The complete article can be found in Issue #279 of the Tokyo Journal.

Written By:

Mari Nameshida

Tokyo Journal columnist Mari Nameshida is a Japanese cooking instructor, Chinese herbal medicine advisor, Registered Nurse, and a food lover. It is her hope that through her Cooking with Mari classes, her blog and this column that people from around the world will gain a better understanding of Japanese culture through gaining an appreciation of Japanese food.



Tokyo Journal

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