-
1
Cut up the mackerel and coat with flour.
-
2
Pan fry in olive oil.
-
3
When the fish is cooked, take it out and wipe out the pan with paper towels.
-
4
Add the ingredients to the frying pan, and put in the mackerel.
-
5
Simmer until there's almost no moisture left in the pan.
-
6
Transfer the mackerel to serving plates, scatter with sesame seeds and it's done.
-
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
Variations: Try adding any of the following: turnips, maitake mushrooms, bamboo shoots, shimeji mushrooms.
-
9
Variations: Use Pacific saury, horse mackerel, Spanish mackerel or sardines instead of mackerel.
-
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
Variations: For small children, turn the mackerel into dumplings.
-
12
(Suggested by Kyosoppu-san)
-
13
Variations: It's delicious made with horse mackerel (aji) of course.
-
14
Try adding a little vinegar for a refreshing flavor.
-
15
(Suggested by Kiyotsumi-san)
