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Method:
Cut mackerel into 3 fillets and place
them on a cutting board with the skin side down and cut the fillet
diagonally into 4-6 pieces. Leave aside. Grill naganegi
over low fire until browned in places. Then cut into 1¼-inch of
3-cm lengths. Cut the ginger into thin slices. Set aside.
Bring the dashi stock to a boil over high heat. Add seasonings
and ginger. Place the fish with skin side up. Cover with
an aluminum drop-lid and cook over medium heat for 2-3 minutes.
After the fish is well seasoned, add the mirin and soy sauce.
Cover with an aluminum lid again and continue cooking for another 2-3
minutes. Turn off the heat. Dissolve the miso in simmering
stock. Cook again over medium heat. The miso makes the
fish liable to scorch, so shake the pan while cooking for 1-2 minutes
until the liquid is reduced. To serve, arrange the fish on a
plate. Dip the naganegi in the simmering stock and place in
front. Pour the stock over.
Note:
Ginger is added to reduce fishing odor
and miso is added last to preserve its aroma.
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