It’s fall in Japan now, and many Japanese people say that we can enjoy many kinds of fish during this season. Is that true?
Yes, definitely! It’s the fish’s best season, so the quality of the fish you get is much better when compared to other seasons. Mackerel is one example of fish popular in Japan because it has a fairly strong taste and is a bit “fishy,” also packed with omega-3s, DHA, and EPA.
According to chef Masaki Saito of New York City’s omakase mecca Sushi Ginza Onodera, four types of mackerel are most commonly served in sushi restaurants. The types are mackerel (saba), spanish mackerel (sawara), horse mackerel (aji), and mackerel pike (sanma).
In this article, we will introduce you to making “Boiled Mackerel”, which will make your dinner more nutritious and enjoyable. For the type of mackerel, we recommend “sanma”, (also known as Pacific saury) because that species is in peak season right presently, and it’s certainly easy to find it too at The Seafood Market Place. Further, you will need shoyu koji or Japanese soy sauce to help bring out the nice flavor of the fish.
About Shoyu Koji
Shoyu koji (醬油麹) is an aged pasty sauce made with Shoyu that is perfectly fermented with rice koji. Usually, the fermentation process takes about a week to ten days hoping that the koji will completely absorb the contents in the shoyu.
If we compare it with the regular shoyu, this shoyu koji is considered more affluent in umami and has a deep taste of koji. And, it is said that you’ll taste ten times more delicious than the regular shoyu! Surprising, isn’t it? With a small amount of Shoyu Koji, it is enough to develop the burst of umami.
Regarding how to use it, you don’t need to be confused because shoyu koji goes excellent with any dish that you would typically use shoyu for. The versatile nature of shoyu koji allows it to be used as seasoning/topping, mixed with natto, and marinating for fried food.
Learn more about shoyu koji in the following article:
Boiled Mackerel Recipe
Boiled mackerel
Ingredients
- 4 slices Mackerel fillet
- 2 pieces Red peppers or choice of peppers
- 200 cc Water
- 2 tbsp Shoyu Koji
- 2 tbsp Sake
- 1 tbsp Mirin
- 1 tbsp Sugar
Instructions
- Make a cut in the mackerel.
- Put water and seasonings in a pan and let it boil.
- When the broth has boiled, line it up with the skin facing up so that the mackerel fillets do not overlap.
- Pour the broth on the surface of the fillet 2-3 times.
- Cover the pan with a lid and simmer on medium heat for 5 to 6 minutes. Ready to serve!
