Hi Nami, love all your Japanese dishes. I cook Japanese food at least three or four times a week and every single one of them following your great recipes and videos of it. Thank you for sharing. I want to know if for this recipe can I use white miso?
me and my hubby love this recipe! one question, why do you cool it down and trun the heat back on again at the end? is it better flavor than just cook&eat?
A Mackerel Dish! Nice! I wonder how it would taste if I substituted the Mackerel with Flying Fish? 🤔Oh well... Guess I have to go shopping this weekend 😁 ありがとうございます!
Hi Jerry! I've never tried it with frying fish (Tobiuo 飛び魚 in Japanese) but when I googled in Japanese, some people do use it for a similar dish. So I guess it's possible?
Please could you just clarify - after adding extra miso and soy sauce, do you remove from heat and just let it rest (and soak up flavour?) for half an hour? Then just reheat it before serving?
Sugar (or mirin) is always included in the Japanese savory recipes because the common condiments, soy sauce and miso, are salty on its own. You have to balance out the flavors. Japanese cooking's focus is always ingredient's flavor, so we don't overpower with too much sauce (look how much sauce was needed to cook), so the amount of sugar/salt consumption is not that much after all. Often times, westernized Japanese food tends to be too saucy (using so much condiments)... not tasting original ingredients flavor.
@@justonecookbook thanks for answering. It is not only here, modern oriental cuisine, seems to me have incorporated white sugar widely . We don't see it so much in older recipies. I especially love japoneses food
Can I also make this recipe with smoked mackerel? In our country clean mackerel is a bit more difficult to get, but smoked mackerel is very easy to find
Is the white miso, also OK? I only have a white one at home, the red one had a stronger flavor. I prefer a white one~ Kansai region, not Tokyo red miso. 😋🤭
I'm not sure where you live... but in my area (I live in SF Bay Area), I can get mackerel fillets at Japanese/Korean/Chinese markets. This particular one is from Suruki Market in San Mateo, and I asked the fish monger to fillet the whole fish.
I explained a bit more on my website, but it's to remove unwanted smell, sliminess, blood, and to firm up the texture of the fish so it can absorb the flavors in the simmering process. In Japan, this technique is called Shimofuri 霜降り.
Mackerel ginger and miso. Sounds like a good combination.❤️ with warm rice 😋
Exactly! The natural grease from the mackerel gives such an amazing flavor!
こんにちはなみさん！
A quick and easy recipe! And mackerel is a great fish. 🙂
I should try this one out! Thank you!
ありがとうございます！
味噌の味が染み込んでいてとても美味しそうですね♪
6/11/23. Made this for dinner. Follow your steps. This came out so Delicious thanks Nami 😊❤
I made it this for my first dinner of 2024. Thank you for sharing a great recipe.
Happy new year!
I made this for lunch today. And it was so delicious.. 😍❤❤❤ my family loves it. Thank you for sharing the recipe Nami!🤗🙏🏻🙏🏻
omg. I have only had the canned ones, and love it. I'm going to try this recipe. So goooooddddddd
This is my favorite Japanese recipe to make at home! Looks really good 😋
Is it! So happy to hear that. It's my favorite, too! So good with rice. I can eat it every week!
Thank you. My favorite youtube recipe channel
Thank you so much for watching my videos, Fred!
作り方が丁寧だね 信頼がおけるサイトのように思う
Hi Nami, love all your Japanese dishes. I cook Japanese food at least three or four times a week and every single one of them following your great recipes and videos of it. Thank you for sharing. I want to know if for this recipe can I use white miso?
Thank you so much! I'm so happy to hear you enjoy my recipes. Sure! It'll be milder (less salty) in taste.
Looks amazing! Can't wait to try making it =]
Thank you Jo! Hope you like the recipe!
me and my hubby love this recipe! one question, why do you cool it down and trun the heat back on again at the end? is it better flavor than just cook&eat?
All simmering dishes taste best when cooled and reheated. While cooling, the ingredients absorb all of the wonderful savory flavors. 🙂
Nice video 👏🏻👏🏻👏🏻
Thank you Ronnie!
Flavorful
Thank you!
Could you possibly use skin-on salmon or another fish? I do not have mackerel available where I am currently living 😞
A Mackerel Dish! Nice! I wonder how it would taste if I substituted the Mackerel with Flying Fish? 🤔Oh well... Guess I have to go shopping this weekend 😁 ありがとうございます!
Hi Jerry! I've never tried it with frying fish (Tobiuo 飛び魚 in Japanese) but when I googled in Japanese, some people do use it for a similar dish. So I guess it's possible?
Please could you just clarify - after adding extra miso and soy sauce, do you remove from heat and just let it rest (and soak up flavour?) for half an hour? Then just reheat it before serving?
Have you tried using a spoon to skin the ginger 👍
What type of sake did you use- drinking sake or cooking sake?
Is this mackerel, the same as salt mackerel
Thanks for the video...often comes to mind how oriental recipes nowadays incorporated white sugar.
Sugar (or mirin) is always included in the Japanese savory recipes because the common condiments, soy sauce and miso, are salty on its own. You have to balance out the flavors. Japanese cooking's focus is always ingredient's flavor, so we don't overpower with too much sauce (look how much sauce was needed to cook), so the amount of sugar/salt consumption is not that much after all. Often times, westernized Japanese food tends to be too saucy (using so much condiments)... not tasting original ingredients flavor.
@@justonecookbook thanks for answering. It is not only here, modern oriental cuisine, seems to me have incorporated white sugar widely . We don't see it so much in older recipies. I especially love japoneses food
Can I also make this recipe with smoked mackerel? In our country clean mackerel is a bit more difficult to get, but smoked mackerel is very easy to find
Can we skip sake? 🥺
Is the white miso, also OK? I only have a white one at home, the red one had a stronger flavor. I prefer a white one~ Kansai region, not Tokyo red miso. 😋🤭
Yes, you can use it. :)
@@justonecookbook Thanks!🤗
Is it better to get fish from a market or local grocery??
I'm not sure where you live... but in my area (I live in SF Bay Area), I can get mackerel fillets at Japanese/Korean/Chinese markets. This particular one is from Suruki Market in San Mateo, and I asked the fish monger to fillet the whole fish.
@@justonecookbook ah, I live in the Midwest I do have a few Korean/Japanese stores around me so I will look there. Thank you!
👍
Why do you Blanche it first?
I explained a bit more on my website, but it's to remove unwanted smell, sliminess, blood, and to firm up the texture of the fish so it can absorb the flavors in the simmering process. In Japan, this technique is called Shimofuri 霜降り.