鯖の味噌煮 saba no misoni, mackerel simmered in miso.
Mackerel is a smelly fish, isn’t it ? Not in this recipe. The rich sauce perfectly show-cases this rich fish.
I first bring to boil 1/2 cup of sake with a few slices of ginger and a piece of chili pepper. On low hear, add the fish, cover. When the fish is done, add 1 tbs of miso, 1/2 tbs of brown sugar, simmer a little.
Serve with fresh ginger on top.
Renkon, lotus root. It’s a common vegetable in Asia. It is sold fresh or pre-boiled. That’s very different.
It has to be well washed, peeled. Then you can cook like a carrot, in multiple ways.
I stir-fried it. I sprinkled on it sudachi lime juice, and cut skin of sudachi.
4 sides : steamed green peppers,
wakame konnyaku with fresh wasabi,
suimono (soup of shiitake
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GOURMANDE in OSAKA 