Recipe: Tasty Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder

Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder. < Top < Japanese Food < Horse Mackerel "Kabayaki" Rice Bowl. Kabayaki most commonly refers to how unagi (freshwater eel) is prepared and served with a distinctive, teriyaki-like sauce. You can imitate the dish at home using horse mackerel!

Catfish Kabayaki ナマズの蒲焼 • Just One Cookbook. Then you must try this catfish kabayaki recipe, sweet and delicate tare sauce on top of tender juicy catfish and garnished with sesame seeds. Spoon the rice into bowls, then top each bowl with a mackerel fillet. You can have Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder

1. Prepare 6 of horse mackerels (cut into fillets).
2. Prepare 1 tbsp of grated dried Shiitake (Shiitake powder).
3. It's 1/4 tsp of salt.
4. It's 1/8 tsp of pepper.
5. It's 3 tbsp of flour.
6. It's 2 Tbsp of vegetable oil.
7. It's 2 tbsp of dark soy sauce.
8. You need 2,5 tbsp of mirin.
9. You need 1 tsp of sugar.
10. You need 4 of eggs.
11. It's to taste of Salt.
12. You need to taste of Sugar.
13. Prepare As needed of Vegetable oil.
14. It's to taste of Shredded seaweed.
15. Prepare to taste of White sesame seeds.
16. It's of Japanese pepper (optional).
17. Prepare of Shichimi red pepper (optional).
18. You need of Green perilla powder (optional).

Spoon over the sauce and sprinkle over the spring onions. Serve with a blob of wasabi paste, if you like. Strain the Shiitake Dashi into a bowl through a fine mesh strainer to get rid of dirty particles. Regular or Mixed Rice setting on rice cooker: The main difference is that Mixed Rice setting will create burnt I am unable to eat any mushrooms.

Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder step by step

1. Grate the dried Shiitake into a powder using a grater..
2. Combine the eggs, salt, and sugar marked with ◎. Add oil to the frying pan and pour a thin layer of the beaten eggs into the pan over low heat to make the omelet. Slice the omelet into thin strips and set aside..
3. Combine the horse mackerel well with the ingredients marked with ○ in a plastic bag, and set aside for 10 minutes..
4. Add oil to the frying pan over medium heat. Once the oil is hot, pan-fry the horse mackerel skin-side down for around 2 minutes until the skin turns golden brown..
5. Flip the horse mackerel and pan-fry the other side of the fish for around 2 minutes. Pour the sauce made by mixing the ingredients marked with ● gently into the pan in a circular motion and bring it to a simmer. Finally, turn the heat down to low and make sure the fish is well coated with the sauce..
6. Add the sliced omelet and shredded seaweed to the rice before laying the horse mackerel kabayaki on top. Garnish with white sesame seeds, Japanese pepper, Shichimi red pepper, and green perilla powder to taste and serve..

What would be a good alternative so there is still the umami flavor? It adds a tremendous amount of flavor and umami. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, where the fish is split down the back (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based sauce before being cooked on a grill or griddle. I like using fresh shiitakes because they give the rice a nice texture. His umami bitters, for example, are made by extracting flavor from kelp, shiitake mushrooms and bonito — just as a chef might make stock or dashi broth The umami version made my mouth water at first sniff.