Chef Saito’s Mackerel Kabayaki [Japanese Cooking] – Dining with the Chef
[Music] Let’s review today’s recipes. Make 1 cm slits in the flesh side of the mackerel. Marinate in sake, miden, soy sauce, sugar, and juice from ginger root. Coat the flesh side of the fish with flour and place in the pan. Fry over medium low heat. After browning thoroughly, pour in the marinade and spoon over the fish until you have a glossy sheen. Serve with cucumber strips and sanchcho pepper. Next, the macarel kabayyaki rice bowl. Quickly soft scramble eggs over high heat and place over the rice. Add the macarel kabayyaki and drizzle with kabayyaki sauce to finish. That’s it. Kabayyaki is a wonderful Japanese dish that is elegant and delicious. Why not try it tonight? [Music]
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Learn how to cook kabayaki, a savory grilled dish. Chef Saito introduces a recipe with mackerel, helping us to enjoy kabayaki and rice at home.
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Mackerel Kabayaki
Ingredients (Serves 2)
– 2 mackerel fillets
– 1 cucumber
– Sansho pepper, flour, vegetable oil, as needed.
For the kabayaki sauce:
– 50 ml each of sake and mirin
– 3 tbsp soy sauce
– 2 tsp sugar
– 1 tbsp ginger juice
Directions
1. First, thoroughly score the fish fillet for marinating, then cut in half.
2. Mix the sake, mirin and sugar in a cooking tray. Add the soy sauce then the juice from ginger. Place the fish flesh-side down first. Flip a few times, and place flesh-side down again and marinate at room temperature for 5 minutes then flip and leave for 5 more minutes.
3. Carefully cover the fish, flesh-side with flour and fry in a pan over medium-low heat. Cover loosely with aluminum foil to steam-bake for 4 to 5minutes. When it becomes golden brown, flip. Cook skin side down over low heat and add the marinade sauce in a pan. Spoon the sauce over the fish to glaze. As the sauce is reduced, the glaze intensifies.
4. Plate the fish with sliced cucumber strips. Enjoy with sansho pepper if you have.
Kabayaki Bowl
Ingredients (Serves 2)
– Mackerel kabayaki
– Hot cooked rice
– 2 eggs
– 4 green beans
Directions
1. Cook mackerel kabayaki.
2. Cut the beans lengthwise in half and boil in salted water for 1 to 2 minutes.
3. Serve the hot rice in a bowl before cooking the eggs.
4. Quickly beat the eggs and cook in a pan with oil over high heat. Mix gently and make it fluffy then place on the rice bowl. Place the kabayaki and the green beans on top and sprinkle with sansho powder if you have. Enjoy Kabayaki Donburi Rice Bowl!