Hello everybody, welcome to our recipe page. Today I will show you how to make a distinctive dish, Mackerel fish in sweet Kyoto-style miso. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Mackerel fish in sweet Kyoto-style miso Recipe. Mackerel fish in sweet Kyoto-style miso. Japanese white miso, Japanese cooking wine (sake for cooking use), mirin (sweet rice wine for cooking use), Japanese soy sauce, sugar, Mackerel fish (half) Saori Fujimoto.
You can have Mackerel fish in sweet Kyoto-style miso using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Mackerel fish in sweet Kyoto-style miso
- You need 2 tablespoon of Japanese white miso.
- Take 1.5 tablespoon of Japanese cooking wine (sake for cooking use).
- It’s 1.5 tablespoon of mirin (sweet rice wine for cooking use).
- It’s 1 teaspoon of Japanese soy sauce.
- Take 1 teaspoon of sugar.
- Prepare of Mackerel fish (half).
This mackerel is cooked in a ginger scented miso sauce.Kyoto-Style, Roasted Sweet Potatoes with Miso, Ginger and Scallions - a delicious vegan side dish that is easy to make and full of amazing flavor!Living in alignment with the truth of impermanence opens a secret passageway to joy.John Brehm Happy first of March!
Mackerel fish in sweet Kyoto-style miso instructions
- Prepare the miso marinade: mix all the miso, cooking wine, mirin, soy sauce and sugar, until it’s well-mixed..
- Clean and dried the mackerel fish with kitchen paper. Put the miso marinade on the fish evenly. Put the fish and all the marinade into a zippo bag, keep it in the fridge for at least two days..
- Take out the fish, just leave little miso marinade. Prepare the pan with hot oil, start frying with low heat..
- Wait until the skin side become gold in color(around 3 mins), turn to other side until it’s done. Make sure that don’t keep Turing over..
- Suggestion: it also can be done by grill or oven. The mackerel fish also could replace with cod fish..
You probably have seen Saba Shioyaki (Salt Broiled Mackerel) on a menu at a Japanese restaurant.However, today's recipe Saba Misoni is not broiled but simmered in a miso-based sauce.In Japan, mackerel is usually treated one of three ways: grilled over an open flame (amiyaki), treated with salt and vinegar (shimesaba) and turned into an old fashioned kind of sushi (sabazushi), or gently braised in a sauce with the classic Japanese combination of salty-sweet flavors.
Here's a simple vegan side dish we've been enjoying ever since we went to Japan a few years ago - Kyoto-style Roasted Sweet.The deeply savoury, umami-rich flavour of miso works incredibly well in sweet dishes (along the same lines as salted caramel) - something this marshmallow recipe proves effortlessly.The sugary, pillowy marshmallow is tempered by the inclusion of red miso, which is slightly stronger than white miso.A fun, tasty and interesting way to finish a meal.You can also re-use the miso marinade once more.
