Authentic Japanese Cooking: Buttered Mackerel with Ponzu
Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Buttered Mackerel with Ponzu (2) Deep-fried Marinated Eggplant.
(1) Buttered Mackerel with Ponzu
Ingredients (Serves 2)
1/2 filleted mackerel
Flour, salt and pepper, as needed
50 g mizuna
1/2 lemon
40 g butter
50 ml ponzu soy sauce
Directions
1. Score the mackerel skin. Season with salt and pepper.
2. Dredge in flour and fry in melted butter.
3. Add ponzu soy sauce to the butter to make a sauce.
4. Serve the mackerel on the sliced mizuna, pour the sauce over it, and garnish with lemon.
1/2 filleted mackerel
Flour, salt and pepper, as needed
50 g mizuna
1/2 lemon
40 g butter
50 ml ponzu soy sauce
Directions
1. Score the mackerel skin. Season with salt and pepper.
2. Dredge in flour and fry in melted butter.
3. Add ponzu soy sauce to the butter to make a sauce.
4. Serve the mackerel on the sliced mizuna, pour the sauce over it, and garnish with lemon.
(2) Deep-fried Marinated Eggplant
Ingredients (Serves 2)
3 eggplants
15 g grated ginger
Vegetable oil for deep-frying, as needed
200 ml dashi
2 tbsp sugar
2 tbsp Usukuchi soy sauce
1 dried red chili
Directions
1. Score the eggplant's skin. Rinse, pat dry.
2. Make dashi with kombu and katsuobushi. Add sugar, soy sauce, and chili and mix to make a marinade.
3. Deep fry the eggplants in the oil. Place them in the marinade. Chill.
4. Plate the eggplant in a bowl of marinade and garnish with grated ginger.
3 eggplants
15 g grated ginger
Vegetable oil for deep-frying, as needed
200 ml dashi
2 tbsp sugar
2 tbsp Usukuchi soy sauce
1 dried red chili
Directions
1. Score the eggplant's skin. Rinse, pat dry.
2. Make dashi with kombu and katsuobushi. Add sugar, soy sauce, and chili and mix to make a marinade.
3. Deep fry the eggplants in the oil. Place them in the marinade. Chill.
4. Plate the eggplant in a bowl of marinade and garnish with grated ginger.