Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, horse mackerel grill with ume-shiso sauce. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Horse Mackerel Grill with Ume-Shiso Sauce is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Horse Mackerel Grill with Ume-Shiso Sauce is something which I have loved my entire life.
Horse mackerel in shiso rice is fantastic combination. Shiso Ume Sauce (Perilla Leaf and Pickled Plum Sauce). Examples of hot dishes that would To get started with this recipe, we have to prepare a few components.
To get started with this recipe, we have to first prepare a few ingredients. You can have horse mackerel grill with ume-shiso sauce using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Horse Mackerel Grill with Ume-Shiso Sauce:
- Make ready Horse mackerel
- Prepare Shiso leaves
- Take Umeboshi
- Prepare Soy sauce
- Make ready Mirin
- Make ready Sugar
- Make ready Sake
- Take Katakuriko
The best of course would be to grill your fish on a stick over some hot coals near a river and then drizzle some soy sauce over it. A wide variety of seafood horse mackerel options are available to you, such as part, variety, and certification. Grilled mackerel fillets spelled the cauliflower, trout eggs divine recipe of FrenchieOn dine chez Nanou. Fried Horse Mackerel With Tomato RiceFood From Portugal.
Instructions to make Horse Mackerel Grill with Ume-Shiso Sauce:
- Fillet the fish into three sections (two fillets and the middle bone section), and sprinkle on some salt and a little sake (not listed).
- Combine the soy sauce, mirin, sugar and sake, and mix the beaten umeboshi and shredded shiso leaves. Set some shiso aside for decoration.
- Wipe the moisture from the fish fillets and coat them in katakuriko. Cook it in a frying pan until both sides are done. Add the sauce and let the flavours blend. It's done when the sauce has thickened.
Saba Shioyaki is grilled mackerel with salt, and it is a very common everyday kind of seafood dish in Japan. Because we used a frying pan instead of using a fish grill, it is easy to clean too. By covering the pan with aluminum foil, the only thing you do after cooking is throw away the foil. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes.
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