Braise in grated radish “Mizoreni” of mackerel

鯖のみぞれ煮

Point

Since UNILLOY pot is excellent in the thermal storage effect and the keeping-warm effect, it is the best also for deep-fried dishes. Moreover, since it is the lightweight cast enamel pot, clearing up of oil for deep-frying can also be easier. DHA and EPA is including a fish which have blue skin. It is the food to get positively, using well spices, such as ginger, grated radish and “kanzuri”.

Ingredient

Mackerel
1 pce
Potato starch
as appropriate
Oil for deep-frying
as appropriate

A

Sake
1 tablespoon
Soy sauce
1 tablespoon
Fresh ginger juice
1 tablespoon

B

Broth
300㏄
Sweet sake “Mirin”
2 tablespoon
Sake
2 tablespoon
Light soy sauce
2 tablespoon
Japanese radish
300g
Sweet pepper
8 pcs
Fermented red pepper “Kanzuri”
as appropriate
  • 1

    Mackerel sliced and soaked into the preliminary seasoning of A for 10 minutes.
  • 2

    Japanese radish grated and drain in a colander, to cut off the moisture lightly.
  • 3

    Wiped off ① lightly and sprinkle potato starch.
  • 4

    Oil for deep-frying heated at 170℃ in UNILLOY 22cm casserole, and fry until to be crisply.
  • 5

    Calyx of sweet pepper cut off and make several holes by bamboo skewer, and fry quickly.
  • 6

    Put the seasoning of B into the pot and boiled. Place ④,➄ and ⑥ into the pot and braise lightly.
  • 7

    Place on a plate and attach “kanzuri” to your liking.

このレシピのカテゴリー

Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.