鯖の味噌煮 #shorts

鯖の味噌煮 #shorts

Ginger – Peel it boldly with a thick cut; you can even use twice as much. Slice the core thinly. The skin is important too. Maybe the real star of this dish is the ginger. Set the pot on the stove. Cut the mackerel into tubes. It’s delicious because the bones are cut off as well. Water, sugar, sake, mirin, skin, ignition. Wash the mackerel, remove the guts and drain. Once it boils, add the mackerel. Use a drop lid. Any type of miso is fine. After 5 minutes, scoop out the broth. Mix with miso. Dissolve well. Mix with broth. Cook until the liquid evaporates. It takes about 10 minutes. Yes. This texture. Add the broth and some more ginger. Let’s eat. It’s the best side dish for rice. The only key point here is that they use a lot of ginger. Try boiling some mackerel!

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