Mackerel Simmered with Ume Plum and Ginger
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 1 piece mackerel fillet (180∼200 g)
- 1 piece ginger (small amount)
- 1 umeboshi (pickled plum)
- A pinch of daikon radish sprouts, for garnishNote
Has a slightly pungent taste.
- 2 tbsp sake
- 2 tbsp mirin Note
Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 1 tbsp soy sauce
Slice the mackerel fillets into 6 sogi-giri pieces in total. Thinly slice the ginger. Remove the pit from the umeboshi pickled plum and tear the fruit into 3–4 pieces. Reserve the pit. Cut the bases off of the daikon radish sprouts.
In a frying pan, heat 100-130 ml of water over medium heat. When it comes to a simmer, add the ingredients listes in [A]. Add the mackerel, skin side up, then sprinkle the ginger, umeboshi flesh, and umeboshi pit over top. Spoon the simmering liquid over top of the mackerel. When the color of the surface of the mackerel changes, cover with a lid and simmer over low for 10-12 min.
Remove the umeboshi pit and serve on a plate, garnished with daikon radish sprouts sprinkled on top.