Horse Mackerel Fillet Grilled with Fragrant Miso

Cooking time:20 minutes Calories:205kcal

Helpful One-Point Tip:

Spread the miso mixed with the aromatic vegetables in a moderate thickness on the fillet, using a spoon or knife.

Ingredients (2 Servings):

>>Please see the instructions on measuring spoons and cups.

  • 2 fillets Horse Mackerel
  • 2 tablespoons (about 35g) Additive-Free Raw Awase Miso
  • 1/2 tablespoon (7~8ml) Sweet Sake
  • 1/2 tablespoon (4~5g) Sugar
  • Grated Ginger Root and Grated Garlic Clove, each 2 teaspoons
  • 1 tablespoon Chopped Green or White Part of a Long Onion
  • Some Chinese Yams (Nagaimo) and Japanese Ginger Roots (Myoga)
  • Some Boston Lettuce Leaves

Cooking Procedures:


1
Prepare the ingredients:
Remove the backbones from the fillets. Slice the Chinese-yams into rings, and cut the Japanese ginger roots in half.

2
Combine the seasonings with aromatic vegetables:
Combine the miso with the sweet sake and sugar. Mix them well. Then, add the grated ginger root, grated garlic and chopped green onion.
Mix them well.

3
Spread the miso mixture over the fillets:
Spoon an adequate amount of the miso mixture. Spread it on the fillets using a tool like spoon or spatula.

4
Grill the fillets:
Place the fillets onto a cooking rack and grill them using a grill oven or toaster oven. While cooking, place the vegetables (the slices of the Chinese-yams and Japanese ginger roots) in the same oven and cook them along with the fillets until the surface gets slightly burned.

5
Arrange the fillets and vegetables onto a plate:
After they are cooked, arrange the fillets and vegetables onto a plate and garnish with soft lettuce leaves. Enjoy the nice taste!

The Key Item in this recipe:

Additive-Free Raw Awase (Combined) Miso (This miso is made from locally-grown ingredients only.)

This miso is featured with its refreshing & moderately sweet taste and its nice fragrance, which really suits meat, fish and any other types of ingredients. You can prepare delicious “plum (ume)-miso” by adding ume-plums to the miso when ume-plums are in season.