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1
Scale the fish, and place the knife between the pectoral fin and gills and chop off the head.
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2
Gut the fish, and rinse the inside and fillet it.
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3
For those who dislike the small bones, use fish bone tweezers to extract the bones.
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4
Make a decorative crisscross cut not only for the appearance, but also to allow the flavors to absorb well.
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5
Chop the leeks into 3-cm lengths, and slowly grill over low heat until brown.
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6
Chop the eggplant into eight equal pieces, and soak them in salt water.
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7
Wipe the excess water, then deep-fry them in oil for 3-4 minutes.
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8
Combine the miso and mirin.
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9
A blend of different types of miso enhances the flavor.
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10
Blanch the mackerel to remove the odor: place the mackerel in boiling water for 5 seconds, drain, and transfer to chilled water.
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11
Rinse off any of the slipperiness in the cold water.
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12
Alternatively, you could also pan-fry the fish in a frying pan.
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13
This will not only remove their odor, but will add a nice aroma.
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14
Pour the sake into the frying pan, heat the pan, and evaporate the alcohol.
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15
Then, add the sugar and water.
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16
Once it comes to a boil again, add the mackerel, cover with a drop lid, and simmer for 3 minutes over low heat to let the flavors of the sauce fully cook into the fish.
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17
After 3 minutes, with the heat still on medium, pour in 2/3 of the miso and mirin sauce, and simmer for 5 minutes.
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18
After 5 minutes, add the grilled leeks, and add the remaining 1/3 of the miso.
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19
Spoon the sauce over the fish and simmer until the sauce thickens.
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20
Be careful not to simmer it for too long!
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21
Use a spatula to transfer the fish to a plate, then drizzle on the sauce.
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22
Arrange the leeks and eggplant beside it, and garnish with the shredded white leek.
