Miso Hot Pot with Mackerel and Root Vegetables
Mackerel and miso is the ultimate combination. You can find canned simmered mackerel with miso in Japan.
Photographed by Yoshitaka Matsumoto
Calorie count is per serving
Excludes time spent resting the salted mackerel
Ingredients (Serves 2)
- 1 mackerel fillet (whole side) (180 g)
- 270 g daikon radish
- 170 g gobo burdock root
- 1 naga-negi long onion
- 1 block konnyaku
- A pinch of salt
- 50 g miso
Cut the mackerel into 6 sogi-giri slices, then sprinkle with salt and let rest for 20 min. Rinse off the salt and grill on a gridiron preheated over medium heat until both sides are browned.
Salting the mackerel before grilling it removes the excess fat and minimizes "fishy" odor. The salt also seasons the mackerel, meaning that it can be cooked quickly and briefly, and served still tender.
Cut the daikon radish into quarters along its length, and shave off thin slices from the end while rotating, as though sharpening each piece to a point (sasagaki ; a vegetable peeler also works well for this). Wash the gobo burdock root and scrape the skin off with the spine of your knife, then shave off thin slices sasagaki style like the daikon radish. Place the gobo burdock root slices in water briefly, then strain. Cut the naga-negi long onion on the bias into pieces slightly less than 1 cm wide. Cut the konnyaku in half along its length, then cut into short pieces 5 mm wide. Fill a pot with water and bring it to a boil, then add the daikon radish and gobo burdock root and parboil briefly over medium heat, then transfer to a strainer. Parboil the konnyaku for 2-3 min, then transfer to a strainer.
In a donabe clay pot, dissolve the miso in 600 ml of water. Before heating, add the mackerel, daikon radish, naga-negi long onion, and konnyaku. Cover and cook over medium heat. When it comes just to a simmer, add the gobo burdock root, and serve when the gobo burdock root is warmed.