This Japanese Flaked Mackerel with Vegetables a variation of this dish which has become one of our staples since mackerel turns up often on the supermarket last day shelf and freezes so well. This dish thrives on the basis that “soy/mirin/sake makes everything better”.
We originally got our recipe from [easyazon_link identifier=”1840917431″ locale=”UK” tag=”thenomr03-21″]Everyday Harumi: Simple Japanese food for family and friends[/easyazon_link] which is a great repository of Japanese recipes. Panko pork, oh yes.
I have to say though, that chopping the vegetables is a royal pain in the neck. It’s fiddly and time consuming. Fine if you get into the zone and don’t worry about time.
2 mackerel fillets
100g mushrooms (shitake if you like) chopped
100g carrots chopped
50g onion chopped
oil for frying
2tsp caster sugar
20ml soy sauce
1 1/2 tsp awase miso
Chop the ginger and with a teaspoon scrape the flesh off the mackerel.
Put the skins to simmer in a pint of water with soy, miso, salt and so on for a nice fishy miso soup to go with the mackerel.
Chop the carrots, onions and mushrooms.
Heat the oil in a frying pan and add the mackerel and ginger and fry until the mackerel is opaque.
Side note, stainless steel frying pans can be pretty non-stick. The trick is to heat the pan before adding the oil. Something about the pits in the steel. You can see from our frying pan that is gets a lot of use!
Add the vegetables and simmer until they start softening. Then add all the liquids and miso and simmer gently, stirring, until the sauce is mostly absorbed.
Serve on the Japanese rice that’s been in your [easyazon_link identifier=”B00ABYI0IE” locale=”UK” tag=”thenomr03-21″]Rice Cooker[/easyazon_link]. You DO have a rice cooker, right? That and the [easyazon_link identifier=”B01HMITHY2″ locale=”UK” tag=”thenomr03-21″]bread machine 23620, 600 W – Black[/easyazon_link]are the two devices that get use in our house.
The resident Asian in our house is quite picky about her rice. Obviously Taiwanese rice is amazing (it is) but a close second is Japanese short-grain rice which in Europe can be grown in Italy, California or Texas or anywhere suitable. Our preferred brand is NishikiÂ (in a 10kg bag, thank you Amazon) but we’ve also used Yakuta. Basmati rice is a dirty secret here.