Recipe of Award-winning Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Ultimate Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder estimated approx 50 mins.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder using 19 ingredients and 6 steps. Here is how you cook that.

I transformed cheap horse mackerel into a dish reminiscent of the luxurious Unagi Kabayaki with the power of Shiitake. My children remarked in delight that today must be a special day, which means my attempt at the luxurious Jubako cuisine is a success. Besides horse mackerel, you can also use saury or sardine to make this delicious dish. Dredge the fish in the flour right before pan-frying it as performing this step too early may dry out the fish and affect the final result. The amount of salt in this recipe has been significantly reduced as the Shiitake powder used will elevate the level of saltiness. Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor. Tips and tricks: Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Cooking video https://youtu.be/PTDrlWW1lz0 "Exploring Umami Using Shiitake Powder" https://youtu.be/__vQxdQmKnY

Ingredients and spices that need to be Make ready to make Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder:

1. 6 horse mackerels (cut into fillets)
2. 1 tbsp grated dried Shiitake (Shiitake powder)
3. 1/4 tsp salt
4. 1/8 tsp pepper
5. 3 tbsp flour
6. 2 Tbsp vegetable oil
7. 2 tbsp dark soy sauce
8. 2,5 tbsp mirin
9. 1 tsp sugar
10. 4 eggs
11. to taste Salt
12. to taste Sugar
13. As needed Vegetable oil
14. to taste Shredded seaweed
15. to taste White sesame seeds
16. Japanese pepper (optional)
17. Shichimi red pepper (optional)
18. Green perilla (optional)
19. 2 servings of cooked rice

Steps to make to make Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder

1. Grate the dried Shiitake into a powder using a grater.
2. Combine the eggs, salt, and sugar marked with ◎. Add oil to the frying pan and pour a thin layer of the beaten eggs into the pan over low heat to make the omelet. Slice the omelet into thin strips and set aside.
3. Combine the horse mackerel well with the ingredients marked with ○ in a plastic bag, and set aside for 10 minutes.
4. Add oil to the frying pan over medium heat. Once the oil is hot, pan-fry the horse mackerel skin-side down for around 2 minutes until the skin turns golden brown.
5. Flip the horse mackerel and pan-fry the other side of the fish for around 2 minutes. Pour the sauce made by mixing the ingredients marked with ● gently into the pan in a circular motion and bring it to a simmer. Finally, turn the heat down to low and make sure the fish is well coated with the sauce.
6. Add the sliced omelet and shredded seaweed to the rice before laying the horse mackerel kabayaki on top. Garnish with white sesame seeds, Japanese pepper, Shichimi red pepper, and green perilla powder to taste and serve.

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