20111003 Your Japanese Kitchen - Mackerel and Turnips

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Deep-fried Mackerel Tatsuta-style

Ingredients (Serves 4)
*1 mackerel (filleted)
*1 tbsp soy sauce
*1 tbsp sake
*2 tbsp grated ginger juice
*1/2 tbsp mirin sweet cooking sake
*potato starch
*chopped sansho pepper leaves
*sudachi Japanese citrus

1. Cut the mackerel fillets into 3 to 4cm wide slivers.

2. Combine the soy sauce, sake, mirin, and grated ginger in a tray, and mix together.

3. Add the mackerel and toss to coat. Let it stand for about 10 minutes.

4. Drain the marinade in the strainer of the tray.

5. Coat them with plenty of potato starch.

6. Deep-fry them in the oil heated to a medium temperature.

RecipesTop
Simmered Turnips with White Miso Sauce

Ingredients (Serves 4)
*4 turnips
*2 cups/400ml dashi stock
*1 tsp light soy sauce
*1/2 tbsp sake
*1/2 tbsp mirin sweet cooking sake
*1 1/2 tbsp sugar
*salt

[ingredients for sauce]
*2 cups/400ml dashi stock
*6 tbsp Saikyo white miso
*2 tbsp mirin sweet cooking sake
*1-1 1/2 tsp potato starch
*1-1 1/2 tsp water
*ground white sesame seeds

1. Cut off the leaves from the turnips leaving about 2cm of the stems. Wash the inside of the stems, and peel them.

2. Combine the dashi stock, light soy sauce, sake, mirin, sugar, and salt in a pan.

3. When it comes to a boil, add the turnips.

4. Put on a drop-lid and simmer the dish over a low flame for about 30 minutes untill they become soft.

5. Heat the dashi stock in another pan, and dissolve the Saikyo miso in it.

6. Season it with mirin, and when it comes to a light boil, add the dissolved potato starch in water to thicken it.

7. Serve the turnips, and pour the miso sauce that has been heated again just before.

8. Sprinkle on some ground white sesame seeds, and the dish is done.

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