Eating Japanese food really takes me back to my time in Japan. This dish is so tasty but so quick to make and tastes pretty authentic even though I did sub in some smoked mackerel. Using smoked mackerel means you can just flake the mackerel over at the end which is great if you’re short on time though the sauce would be delicious with any grilled fish. (I realise I go a bit heavy on the mackerel on this blog and aim to mix it up in the future.) I’ve bought a ton of awesome cookbooks on Kindle store that I don’t often look at – I find it easier to pick up an actual book. However, there’s this great ‘collections’ function so now I have all of them in one place. This recipe (well the sauce) was from ‘Everyday Harumi.
‘ Serves 2
- 1 head of broccoli
- 2 fillets of mackerel
- 2 servings white rice
- 50ml sake (or dry sherry)
- 50ml mirin
- 30ml soy sauce (2 tbsp)
- 1.5 tbsp caster sugar
- 1.5 tbsp water
- 15g fresh ginger
- togarashi (Japanese 7 spice) – not obligatory but sooo good
1.) Put the rice on to cook. The food is so quick, you may want to have it almost done.
2.) Chop the florets off the broccoli and simmer in a pan
3.) Peel and grate the ginger
4.) Make the sauce by heating the sake, mirin, sugar, soy sauce and water in a pan until the sugar has dissolved. Bring to the boil until the sauce has thickened then turn down the heat and add the ginger and cook down for a couple more minutes.
5.) When the rice is done, plate up and sprinkle over some togarashi
6.) Flake the mackerel and serve over the rice. Serve up the broccoli and spoon over the sauce.