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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s prepare the saba, mackerel fillet.

  • With kitchen tweezers, remove the small bones from the middle of the fillet.

  • Flip the mackerel over,

  • cut it in half

  • and make a shallow diagonal cut in the skin of each piece.

  • Add water to a large amount of boiling water to bring it just below the boiling point.

  • With a mesh strainer, submerge a piece of mackerel into the hot water.

  • When the surface turns white, immediately drop it into a bowl of ice water.

  • Repeat this process for the other piece of mackerel.

  • Next, gently rinse the surface of the fillet

  • and remove the moisture thoroughly with a paper towel.

  • This process will help remove the fishy smell and clean the surface.

  • Now, let’s simmer the mackerel.

  • Combine the water, sake,

  • sugar

  • and mirin in a pan.

  • Dissolve half of the miso in a ladle

  • and then distribute it into the mixture.

  • Turn on the burner

  • and bring it to a boil.

  • Place the fillet into the miso sauce with the skin side facing up.

  • Bring the sauce to a boil again

  • and remove the foam with a mesh strainer.

  • Drop in the ginger root slices and the green part of the long green onion

  • to help cover the fishy smell.

  • Place the dampened wooden drop-lid called otoshi buta onto the fillet

  • to help it cook evenly.

  • Simmer for 5 minutes on medium heat.

  • Uncover

  • and remove the long green onion.

  • Ladle the broth into a bowl and dissolve the rest of the miso

  • and then distribute it back into the pan.

  • Adding the miso in 2 steps

  • will help prevent the miso from losing its aroma.

  • Add the bell pepper,

  • cover

  • and simmer for 2 to 3 more minutes.

  • Uncover

  • and remove the bell pepper before it fades in color.

  • Ladle the miso sauce over the fillet

  • and reduce the sauce without the drop-lid.

  • Turn off the burner

  • and place the fillet onto a plate.

  • Put the bell pepper next to it

  • and ladle the miso sauce over the mackerel.

  • Finally, garnish with the shiraganegi, the shredded white part of the long green onion.

  • For the drop-lid you can substitute aluminum foil

  • or parchment paper with several half inch holes.

  • In that case, you should place some kind of small weight on top, for example a light plate.

  • Please watch our yakibuta ramen video

  • on how to make the shiraganegi, shredded long green onion.

  • Good luck in the kitchen!

Hi, I’m Francis,

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Saba Misoni (Saba Misoni)

  • 61 12
    阿多賓 發佈於 2021 年 01 月 14 日
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