Kabayaki Style Mackerel

1. 1

   Cut up the mackerel and coat with flour.

2. 2

   Pan fry in olive oil.

3. 3

   When the fish is cooked, take it out and wipe out the pan with paper towels.

4. 4

   Add the ingredients to the frying pan, and put in the mackerel.

5. 5

   Simmer until there's almost no moisture left in the pan.

6. 6

   Transfer the mackerel to serving plates, scatter with sesame seeds and it's done.

7. 7

   Variations: Try adding any of the following: burdock root, Chinese cabbage, daikon radish (grated), onion, Japanese leek, deep fried lotus root, king oyster mushrooms, asparagus, tomato.

8. 8

   Variations: Try adding any of the following: turnips, maitake mushrooms, bamboo shoots, shimeji mushrooms.

9. 9

   Variations: Use Pacific saury, horse mackerel, Spanish mackerel or sardines instead of mackerel.

10. 10

    Variations: Serve on top of a bowl of rice to make a donburi with bean sprouts, boiled spinach, shiso leaves, red onions and so on.

11. 11

    Variations: For small children, turn the mackerel into dumplings.

12. 12

    (Suggested by Kyosoppu-san)

13. 13

    Variations: It's delicious made with horse mackerel (aji) of course.

14. 14

    Try adding a little vinegar for a refreshing flavor.

15. 15

    (Suggested by Kiyotsumi-san)

* Per serving · 4 servings · Values may vary.