Ingredients
4 cuts Mackerel
8 Shishito peppers
1 piece Ginger (thinly sliced)
1 Japanese leek
120 ml Japanese dashi stock
2 tbsp Miso
1 tbsp Sugar
1 tbsp Mirin
2 tbsp Sake
2 tsp Soy sauce
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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Adjustable stand — hold cookbook or tablet at eye level while cooking
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Concentrated ramen seasoning — instant miso ramen base
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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Adjustable stand — hold cookbook or tablet at eye level while cooking
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Concentrated ramen seasoning — instant miso ramen base
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Wash the mackerel cuts well. Drain and wipe off any excess moisture, cut in half, and make cuts in the skin. Peel the ginger and julienne. Thinly slice half of it with the peel still attached. Add the dashi stock, ginger, and ingredients to a pot and bring to a boil. Then add the mackerel, close with a lid, and simmer on medium heat. Once it's come to a boil, reduce to low heat and simmer for 7 to 8 minutes. Cook the leek and peppers in a frying pan. Transfer to a serving plate together with the leek and peppers. Top with the miso sauce and garnish with the ginger slices. For 200 ml of simmered liquid, use 3 tablespoons of miso, 2 tablespoons of sugar, 2 tablespoons of mirin, 2 tablespoons of sake, 1 tablespoon of soy sauce, and simmer for a little bit longer.