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!

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

For those who like the umami-filled flavor of Shiitake mushrooms, this recipe is for you! Shiitake-gohan, similar to takikomi gohan, is rice cooked with shiitake mushroom and Japanese seasonings. Mix in stone parsley (mitsuba) and ginger for a unique. It adds a tremendous amount of flavor and umami.

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..

Sanma kabayaki is a kanro-ni made by baking and boiling flattened mackerel pike. The exquisite flavor of the sanma is enhanced by soy sauce, sugar and glutinous starch syrup while the delicate texture serves to further enrich the delicious taste. [Awards and Certificates]. Spoon the rice into bowls, then top each bowl with a mackerel fillet. Spoon over the sauce and sprinkle over the spring onions. Serve with a blob of wasabi paste, if you like.