Quick-Simmered Spanish Mackerel with Canola Flowers

Cooking time:15 minutes  Calories: 251 kcal

Helpful One-Point Tip:

Bring the tsuyu soup to a boil, and add the canola flowers after the Spanish mackerel is cooked.

Ingredients (2 Servings):

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

  • 2 fillets Spanish Mackerel
  • 1/4 stalk White Part of Long Green Onion
  • 1/2 bundle Canola Flower (Nano-Hana)
  • 1/2 cup (100 ml) Grilled-Flying-Fish-Soup Stock
  • 2 cups (100ml) Water
  • 2 tablespoons (30ml) Sake

Cooking Procedures:

Prepare the ingredients:
Slice each Spanish mackerel fillet into slightly large pieces. Slice the white part of green onion into thin slices diagonally. Cut the canola flower in half.

Simmer the ingredients:
Pour water and the tsuyu soup base into a pot, and bring it to a boil. Add the Spanish mackerel fillet, the green onion and the sake into the pot and bring it to a boil again. Then, add the stems of the canola flower, and simmer them on medium heat until the Spanish mackerel fillet is cooked.

Add the canola flower to complete cooking:
Finally, add the leaves of the canola flower and bring them to a boil. After they are cooked, place them on a plate and garnish with the sliced green onions.

The Key Item in this recipe:

Grilled-Flying-Fish-Soup Stock (Tsuyu)

This handy soup base ideal for various dishes such as stewed dishes, grilled dishes and noodles. It greatly helps you cook various dishes all year around, including stewed dishes and ankake (a thick and starchy sauce) in winter, and somen noodles and nanban-ni (A stewed dish using green onion and red pepper, etc.) in summer.