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Senba Ju

1-2 whole Akule (Mackerel)
1 c Salt
6 c Water
1 med Carrot, thinly sliced
1 med Daikon, thinly sliced
1 oz Konbu (Seaweed)
2 oz Oil
Chili Pepper, seeds removed
2 c Sake
Black Pepper

Pour salt into a dry pan. Prepare fish first by deboning them and setting aside the bones. Cut into quarter filets and salt both sides heavily.  Then let the fish set by laying in the salt for about 20 minutes. Boil water in a large pot and place the fish bone in to flavor the broth. Remove the bones after about 20 minutes and add the prepared fish thereafter. Add the carrots and daikon, then follow with the konbu. Skim the top of the broth with a spatula or mixing spoon and remove any excess fat or other.  Let simmer for another 10 minutes. In another larger pot, add oil and chili peppers, making sure the oil is hot. Then, pour sake in. 

With a chinois (oval shaped strainer), take the fish stock from the first pot and transfer to the larger pot by straining it through the chinois. Place the solid ingredients aside in a large serving bowl and let the new broth simmer for about 5-10 minutes. Add black pepper. Once the new broth is ready, pour over the fish and vegetables in the serving bowl and serve. 

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Saba No Miso Ni

4 c Water
1-2 whole Akule (Mackerel), deboned and cut to quartered filets
1/2 c Sugar
1/2 c Mirin
2 Tbsp Miso

Bring water to a boil and lower heat slightly. Add fish to pot and follow with sugar. As sugar dissolves, add mirin and stir. Take miso and push into the mixture through a strainer. Reduce heat to med/low and stir occasionally letting soup thicken to almost a saucy texture. Simmer for about 10 minutes and serve in a large casserole topped with thinly sliced ginger and green onions.