Ingredients with Measurements:
- 4 mackerel fillets
- 1 cup water
- 1 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sugar
- 1 inch ginger, sliced
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot or deep skillet with lid
- Tongs
Step-by-step instructions:
1. Heat the vegetable oil in the pot or skillet over medium heat.
2. Add the ginger and garlic and sauté for 1-2 minutes until fragrant.
3. Add the water, soy sauce, mirin, and sugar to the pot and stir until the sugar is dissolved.
4. Add the mackerel fillets to the pot, skin side down.
5. Bring the liquid to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the mackerel for 10-15 minutes, or until cooked through.
7. Use tongs to carefully remove the mackerel fillets from the pot and transfer them to a serving dish.
8. Increase the heat to high and boil the liquid in the pot until it has reduced by half.
9. Pour the reduced sauce over the mackerel fillets.
10. Garnish with sliced green onions and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 300
Fat: 10g
Protein: 30g
Carbohydrates: 20g
Sodium: 2000mg
Substitutions for ingredients:
- Mackerel can be substituted with other oily fish such as salmon or sardines.
- Mirin can be substituted with sweet sherry or rice vinegar.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced carrots and daikon radish to the pot for extra flavor and nutrition.
- Use sake instead of mirin for a more savory flavor.
- Add a splash of vinegar to the sauce for a tangy kick.
Tips and tricks:
- Make sure to pat the mackerel fillets dry with a paper towel before adding them to the pot to prevent splattering.
- If the sauce is too salty, add a little bit of water to dilute it.
- For a more intense flavor, marinate the mackerel fillets in the sauce for 30 minutes before cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mackerel and sauce in a pot over low heat until warmed through.
Presentation ideas:
Serve the mackerel and sauce in a shallow bowl or on a platter with the green onions sprinkled on top.
Garnishes:
Sliced green onions
Pairings:
This dish pairs well with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Steamed rice
- Pickled vegetables
- Miso soup
- Stir-fried vegetables
Troubleshooting advice:
- If the mackerel fillets fall apart while cooking, use a slotted spoon to remove the pieces from the pot instead of tongs.
- If the sauce is too thin, boil it for a few more minutes to thicken it up.
- If the sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
Make sure to cook the mackerel thoroughly to prevent foodborne illness.
Food history:
Saba no nitsuke is a traditional Japanese dish that has been enjoyed for centuries. It is often served as part of a bento box or as a main course in a Japanese meal.
Flavor profiles:
Saba no nitsuke has a sweet and savory flavor with a hint of ginger and garlic.
Serving suggestions:
Serve the mackerel and sauce hot with steamed rice and a side of pickled vegetables for a complete meal.
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Region: Japanese