This is Chef Koutarou's signature canned mackerel simmered in miso recipe. It fully utilizes the liquid from the can and is flavored richly with burdock root and long green onions. You can enjoy an authentic, restaurant-quality taste with minimal effort. Try this exquisite mackerel simmered in miso that will keep you reaching for more rice!
Ingredients
Main Ingredients (2-3 servings)
- Canned Mackerel in Brine 2 cans (190g each)
- Burdock Root 1/2 root (approx. 50g)
- Long Green Onion 1 stalk
- Ginger (julienned) (to taste)
Seasonings
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Cooking Sake (Rice Wine) 3 tbsp
- [A] Sugar 1 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Grated Ginger 1 clove
- Miso 1 tbsp
Steps
- Pour only the liquid from the canned mackerel in brine (2 cans) into a pot.
- The mackerel pieces are fragile, so remove them and set aside.
- Add Mirin (Sweet Rice Wine) 2 tbsp, Cooking Sake (Rice Wine) 3 tbsp, Sugar 1 tbsp, Soy Sauce 1 tbsp, and Grated Ginger 1 clove to the pot.
- Lightly scrape the skin off the burdock root and slice it diagonally.
- Cut the long green onion into large chunks.
- Add the chopped burdock root and long green onion to the pot. The burdock root helps to eliminate the fishy smell of the mackerel, so it's good to add if you can find it.
- After simmering lightly, dissolve Miso 1 tbsp into the liquid. To preserve the aroma, avoid simmering the miso for too long.
- Cut the reserved mackerel pieces in half.
- Place the mackerel pieces into the pot, skin-side up. Placing the skin-side up helps prevent the pieces from breaking apart.
- Simmer until the sauce and mackerel are well combined, basting with the sauce as it thickens.
- Once thickened, transfer to a serving dish.
- Generously ladle the remaining sauce from the pot over the mackerel.
- Garnish with julienned ginger (to taste).
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