Japanese chef shares the original recipe.
This time is a recipe for ”JAPANESE SIMMERED MACKEREL”
In Japanese, it is called "SABA no UMANI"
The mackerel simmered in this recipe is fluffy and plump, and looks very glossy.
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- SIMMERED MACKEREL -
servings
For one person
- Ingredient -
60g per 1 slice - mackerel fillet
5g ginger
- seasoning -
140ml water
60g sake
20g sugar
20g sweet sake
20g soy source
(1).Blanch the fish.
20g of sake for 1L of water.
Reduce the heat before boiling, then add sake.
Lightly soak in hot water without completely cooking. About 5 seconds.
[Before seasoning meat or fish, simply pass it through boiling water or pour boiling water over it to remove the odor of the ingredients. It also has the effect of making it difficult for you to get rid of umami.]
(2). Wash the fish with hot water.
*Remove the dirt that has come out by blanching. Removing dirt will improve the appearance and taste of the finished product.
(3).Make soup stock.
140ml water
60g sake
20g sugar
20g sweet sake
5g ginger
20g soy source
(4). Put the fish in the soup stock.
Add 10g of soy sauce twice at different timings.
Boil for 1 minute from there.
Put the soup stock on the fire.
Remove the scum.
*The secret to making it delicious is to boil it over high heat for a short time from start to finish.
(5).Turn off the heat and sprinkle the soup stock on the fish in the meantime to add color.
It also improves the balance of taste.
(6). To dish up food, and complete.