Steps

1. Divide 15g ginger into thinly sliced (10g) and grated (5g).
   🕒 03:07
2. Make incisions in the thickest part of the 250g mackerel to help it cook evenly.
   🕒 03:44
3. Pat potato starch to taste onto both sides of the mackerel. 【Chef's Tip!】 Coating with potato starch helps the miso sauce adhere, creates a crispy surface, and prevents the flesh from drying out.
   🕒 04:37
4. Heat 2 tsp oil in a small frying pan and sear the mackerel skin-side down.
   🕒 07:06
5. Once both sides of the mackerel are seared, thoroughly wipe away any remaining oil in the pan with a paper towel. 【Chef's Tip!】 The oil rendered from fish skin can carry a fishy odor, so it's important to wipe it away.
   🕒 08:15
6. Add 160cc water, 1 tbsp sake, 1 tbsp miso, 1 tsp soy sauce, 3 tbsp Mirin (Sweet Rice Wine), 1 tbsp sugar, 3 shakes MSG(Ajinomoto) (MSG), 10g thinly sliced ginger, and 5g grated ginger to the pan. 【Chef's Tip!】 The alcohol in Mirin (Sweet Rice Wine) helps to evaporate and eliminate fishy odors.
   🕒 08:44
7. Bring the simmering sauce to a boil. Without a lid, simmer for 6 minutes over medium-high heat, basting the mackerel with the sauce. 【Chef's Tip!】 Not using a lid allows the fishy odors to escape. Simmering condenses the umami of the miso and thickens the sauce.
   🕒 10:30
8. Once the sauce has thickened, dissolve 1 tsp miso into it and mix well.
   🕒 14:18
9. Plate and serve.
   🕒 14:53