Japanese Mackerel with Vegetable Sauce
[Ingredients (4 serving(s)]
■ Mackerel (sliced) … 6 slices
■ Sake…2 tbsp
■ Potato starch (for coating)…Appropriate amount
■ Frying oil…appropriate amount
《Ingredients for Ankake》
■New onion…1/2 piece
■Bamboo shoots (removed)…70g
■Carrot…1/2 piece
■ Shiitake mushrooms ... 4
■Three leaves…2 to 3 leaves
■ Bonito Soup Stock with Flying Fish…1 bag
■Water…400mL
A soy sauce ... 1 tbsp
A sugar... 1/2 tbsp
A sake…2 tbsp
B Potato starch…1 tablespoon
B water…2 tablespoons
[How to make]
① Remove the bones from the mackerel, cut in half, and sprinkle with sake.
② Lightly wipe off the water from the mackerel, lightly coat with potato starch, and fry in medium-temperature oil until cooked through.
③ Thinly slice the new onions and shiitake mushrooms, and thinly slice the carrots and bamboo shoots.
④Pour water for sauce and Bonito Soup Stock with Flying Fish into a pot, heat, bring to a boil, simmer for 3 to 4 minutes, and remove the dashi pack. Add ③ and A to this and simmer. Once the vegetables are cooked, add the water-soluble potato starch from Step B to thicken the mixture.
⑤ Arrange the mackerel in a bowl and pour ④ on top. Garnish with chopped mitsuba leaves.
