Stewed mackerel


Hmm, that picture isn’t so attractive. Alas, it’s hard to make fish look pretty… So please accept my assurances that it was very yummy.

The technique is so simple that it’s hardly worth detailing a recipe. Yusuke boiled pieces of mackerel for about 30-40 minutes in a broth of sugar, mirin, and sake (1 tbsp each), soy sauce (5 tbsp), and a bit of dashi powder. Then we ate the fish. After being boiled, the skin could be peeled away easily with chopsticks.


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