Horse Mackerel with Kabayaki Sauce on Rice
Simmer and reduce the marinade used for the fish to make a delicious sauce. The umeboshi gives it a refreshing flavor.
Photographed by Shin Ebisu
Rice & Noodles
Does not include time needed to remove excess moisture from the horse mackerel or the time needed to marinate.
Ingredients (Serves 2)
- 2 fillets horse mackerel (about 200 g)Note
- 3 tbsp water
- 2 tbsp sake
- 1 1/2 tbsp mirin
- 1 tbsp soy sauce
- 2 tsp sugar
- 1 umeboshi (pitted and shredded)
- 260 g cooked rice (hot)
- 10 g ginger
- 1/4 pack kaiware sprouts
- Shredded nori seaweed, as needed
- White sesame seed, as needed
- Vegetable oil
Remove the tiny bone in the dark red meat. Score or cut small slits in the skin, about 1 cm apart. Sprinkle both sides lightly with salt and set aside for about 10 minutes.
Mix [A] in a tray or shallow pan. Pat dry and marinate the fillets for about 10 minutes. Turn the fillets over once during this time to marinate both sides.
Scoring the skin before marinating the fillets helps absorb the flavor and prevents the skin from shrinking when fried.
Pat dry the fillets and dust with flour. Heat 2-3 tablespoons of vegetable oil in a frying pan and fry both sides to a golden brown.
Remove excess oil from the frying pan and pour in the marinade. Bring to a gentle boil and pour the sauce over the fillets with a spoon until they glisten.
Bring the sauce to a gentle boil and pour over the fillets to coat thoroughly.
Peel the ginger and cut into thin shreds. Rinse, drain and mix into the cooked rice. Place the rice in individual bowls.
Cut off and discard the roots of the kaiware sprouts. Cut into easy-to-eat lengths and sprinkle over the rice. Top with fillets and drizzle with remaining sauce. Sprinkle with nori and sesame seed.