Mackerel fish in sweet Kyoto-style miso
Mackerel fish in sweet Kyoto-style miso

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mackerel fish in sweet kyoto-style miso. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mackerel fish in sweet Kyoto-style miso is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Mackerel fish in sweet Kyoto-style miso is something that I have loved my whole life. They are fine and they look wonderful.

Miso is one of the healthiest ingredients in Japanese Cuisine. It is use to make soup and sauces. In this recipe, Miso is one of the ingredients used for.

To get started with this particular recipe, we must first prepare a few components. You can have mackerel fish in sweet kyoto-style miso using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mackerel fish in sweet Kyoto-style miso:
  1. Make ready 2 tablespoon Japanese white miso
  2. Make ready 1.5 tablespoon Japanese cooking wine (sake for cooking use)
  3. Take 1.5 tablespoon mirin (sweet rice wine for cooking use)
  4. Take 1 teaspoon Japanese soy sauce
  5. Make ready 1 teaspoon sugar
  6. Take Mackerel fish (half)

Simmered Mackerel in Miso particularly so because of delicate nature of the fish fillet. Even when the fish pieces are simmered, they often have bones in them. Simmered Mackerel in Miso is no exception and I usually fillet only one side of mackerel and leave the other side with the backbones. Roasted fish pickled in sweet Kyoto-style miso.

Instructions to make Mackerel fish in sweet Kyoto-style miso:
  1. Prepare the miso marinade: mix all the miso, cooking wine, mirin, soy sauce and sugar, until it’s well-mixed.
  2. Clean and dried the mackerel fish with kitchen paper. Put the miso marinade on the fish evenly. Put the fish and all the marinade into a zippo bag, keep it in the fridge for at least two days.
  3. Take out the fish, just leave little miso marinade. Prepare the pan with hot oil, start frying with low heat.
  4. Wait until the skin side become gold in color(around 3 mins), turn to other side until it’s done. Make sure that don’t keep Turing over.
  5. Suggestion: it also can be done by grill or oven. The mackerel fish also could replace with cod fish.

Atlantic mackerel in tin can, Scombridae opened and closed cans no label, with organic vegetables herbs and lemons top view close up. Spicy Malaysian yellow curry with Spanish mackerel and cut tomatoes on white rice. More stock photos from Jedimaster's portfolio. Roasted fish pickled in sweet Kyoto-style miso. The miso in this simmered mackerel dish adds a delicious hint of umami.

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