Flaked Mackerel with Vegetables
- Ready in: 40 Minutes
- Serves: 4
- Complexity: easy
- Calories: Not alot
- Shiitake Mushrooms 10 grams
- Fresh Ginger 15 grams
- Onions 100 grams
- Carrots 50 grams
- Fresh Mackerel Fillets 200 grams
- Vegetable Oil 1 tablespoon
- Sake 1 tablespoon ( or other white spirit - optional)
- Caster Sugar 1 tablespoon
- Mirin (Japanese cooking sauce) 1 tablespoon (optional)
- Soy Sauce 4 tablespoons
This Japansese dish known as Saba Soboro should be served with rice and a side of thinly sliced sauteed snowpeas and scrambled eggs cooked with a hint of castersugar and a dash of saké. The trick is to use a small spoon to tear the flesh and most importantly the fat from the skin as effeciently as possible to bring out the full flavor of the mackerel.
- Soak the dried shiitake mushrooms in water for at least 30 minutes until they become soft.
- Remove any visible bones from the mackerel fillets. Scoop the mackerel flesh from the skin from head to tail, with a tea-spoon, pulling the flesh away from the skin and spine. Chop the flesh with roughly.
- Squeeze the mushrooms lightly. Remove the stems and chop. You may use fresh if you do not have Shiitake.
- Chop the ginger finely. Peel the carrot and onion and chop into very small pieces.
- Heat the oil in a frying pan. Add the ginger and mackerel and brown slightly.
- When the mackerel turns flaky, add the shiitake mushrooms, carrots and onions.
- Add the sake, sugar, soy sauce and mirin. Keep stirring until there is a just a little juice left in the pan.
If you do not use Saké or Mirin, try to replace with something similar or with water.
When done, serve with fluffy plain rice, some sauteed snow peas and some fresh scrambled eggs that have been cooked with a touch of castersugar and a dash of saké. A touch of pickled ginger will finish everything off just nicely.