Mackerel with Salty Ankake Sauce

1. 1

   Cut each mackerel filet in half, and make crisscross cuts in the skin side.

2. 2

   Put the water, ginger and salt in a frying pan and bring to a boil.

3. 3

   Add the fish filets to the boiling liquid.

4. 4

   Put a small lid that sits right on top of the food (otoshibuta) on and simmer.

5. 5

   When the mackerel is cooked through take it out, and thicken the pan juices with a little katakuriko dissolved in water.

6. 6

   Done!

* Per serving · 4 servings · Values may vary.

No additional tips available.