Mackerel Bean Curd Bean Curd" made with canned mackerel boiled in miso
Introducing a recipe for "Saba Miso Bean Curd" using canned "Saba Miso Nimin" (mackerel stewed in miso). You don't need to add soy sauce or sugar to make it taste great.
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Material
( For 2 persons )
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canned mackerel cooked in miso |
1 can |
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firm tofu |
one clique |
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garlic chute |
1 teaspoon |
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Ginger Tube |
1 teaspoon |
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broad bean chili paste (Chinese seasoning) |
1 tablespoon |
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senior priest (of a Shinto shrine, below chief priest and deputy chief priest) |
proper quantity |
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sesame oil |
1 tablespoon |
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potato starch |
1 tablespoon |
Canned mackerel is convenient to keep on hand at home. This time, we will introduce a recipe for "Saba Miso Bean Curd" using canned "Saba Miso Nimono".
Ingredients (for 2 servings)
1 can simmered mackerel in miso
1 tofu
1 teaspoon garlic clove
1 teaspoon ginger tube
1 tablespoon soy sauce
Spring onions, to taste
1 tablespoon sesame oil
1 tablespoon potato starch dissolved in water
Directions
Cut tofu into 2 cm cubes and green onion into small pieces.
Heat sesame oil in a pan, saute ginger and garlic, and when fragrant, add all the juice from the can.
When the liquid is simmering, add tofu, green onion, and soy sauce.
After simmering for 1 minute, add mackerel cooked in miso and break it up.
Add potato starch dissolved in water to thicken the sauce.
What does it taste like?
The sweet flavor of the mackerel simmered in miso and the spiciness of the soy bean sauce are a perfect match. The flavor is perfect even without adding soy sauce or sugar. The more you bite into the tender mackerel, even the bones, the deeper the flavor becomes, as if it had been prepared with a lot of time and effort. The punchy flavors of garlic and ginger will make your rice go faster and faster.
The mackerel meat is chunky, so it is more hearty than the minced pork bean curd. It is a side dish that can become the main dish on the dinner table.