Steps

1. Prepare the Chinese cabbage, komatsuna greens, and carrot.
   🕒 01:30
2. Wash and roughly chop 100g of Chinese cabbage into wide pieces.
   🕒 01:46
3. Trim the roots of 1 bunch of komatsuna greens, cut into 7-8cm lengths, and wash the root ends.
   🕒 02:04
4. Thinly slice 30g of carrot, then cut into julienne strips.
   🕒 02:14
5. Cut 2 pieces of mackerel fillets (cut from 3-piece block) into bite-sized pieces.
   🕒 02:38
6. Make a few shallow cuts across the skin side of the mackerel to prevent it from curling as it cooks.
   🕒 03:21
7. Sprinkle salt to taste on both sides of the mackerel for seasoning.
   🕒 03:52
8. Evenly coat the mackerel with approx. 2 tbsp of potato starch, then tap off any excess. (Key Tip!) Coating with potato starch locks in the juices and prevents the fish from drying out, resulting in a juicy finish.
   🕒 04:19
9. Heat 1 tbsp of vegetable oil in a frying pan over medium heat. Place the mackerel skin-side down and sear until about 80% cooked and golden brown.
   🕒 05:12
10. Flip the mackerel and sear the flesh side briefly.
    🕒 05:54
11. Once seared, remove the mackerel from the frying pan.
    🕒 06:04
12. Wipe away excess oil and quickly rinse the frying pan.
    🕒 06:10
13. In the clean frying pan, add 300ml of dashi broth, then add the chopped carrot and Chinese cabbage. Heat over medium heat and simmer until softened.
    🕒 06:28
14. Once the carrot and Chinese cabbage have softened, add the komatsuna greens.
    🕒 07:06
15. Add 2 tbsp of cooking sake (rice wine) and 1.5 tbsp of sugar and mix.
    🕒 07:14
16. Dissolve 3 tbsp of miso into the liquid and mix well.
    🕒 07:28
17. Add 1 grated clove of ginger.
    🕒 07:41
18. Return the seared mackerel to the frying pan.
    🕒 07:49
19. Spoon the simmering liquid over the mackerel and let it reduce slightly. (Key Tip!) The potato starch coating on the mackerel will help thicken the braising liquid.
    🕒 08:06
20. Serve on plates and enjoy.
    🕒 08:20