Braised Japanese-style mackerel pike with crispy outside and moi
It is a Japanese-style braised saury with teriyaki-style sauce with ginger.It is fried with starch powder once, so it looks like a delicious braised mackerel that is crispy on the outside and moist on the inside, but it is more moist. Saury has a stronger fishy smell than other fish, making it difficult to get rid of the smell.The canned saury is cooked once at high pressure, so it's good because it's savory and can be chewed with bones without fishy taste.Delicious RECIPE -
2 serving
Within 30 minutes
o세실리아o
Ingredients
  • canned saury
    1can
  • Garlic
    2ea
  • leek
    5cm
  • Cheongyang red pepper
    3ea
  • potato starch
    1cup
  • Soy sauce
    4T
  • cooking wine
    4T
  • Water
    4T
  • Sugar
    1T
  • Starch syrup
    2T
  • Red pepper powder
    1T
  • Ginger
    0.5t
Cooking Steps
STEP 1/8
Remove water from the inside of a can of saury (300g), strain it into a sieve, and pour hot water (about a cup with a soju glass)
- If you pour a little bit of hot water, it removes the fat, and the meat gets harder, so it doesn't break down easily when cooked
STEP 2/8
Pour 1 cup of starch powder into a wide bowl and coat it with starch powder evenly.
- If you fry it with starch powder, it prevents it from getting messy, and it's crispy on the outside and moist on the inside, so you can get a better texture.
STEP 3/8
Slice 3 garlics, cut 5cm long green onions sideways, and cut 3 cheongyang peppers sideways.
- Katsuobushi tastes good if you spray it before you eat it, but if you don't have it, you don't have to
- If you mince garlic, the sauce may become messy, and you can add or subtract Cheongyang chili peppers according to your preference.
The groom can't eat spicy food well, so I can cut it into big pieces and eat it
STEP 4/8
Pour 5T of cooking oil and fry until golden brown and place in another bowl for a while.
STEP 5/8
Add soy sauce 4T, water 4T, cooking wine 4T, sugar 1T, oligosaccharide 2T, red pepper powder 1T, and minced ginger 0.5t to make a stew
STEP 6/8
Put the sauce and garlic in a pan and turn down the heat when it starts to boil
- It's more salty and less sweet. It depends on how you boil it down
STEP 7/8
Add saury, roll it gently with chopsticks to coat it with seasoning, and add Cheongyang red pepper to finish.
STEP 8/8
Katsuobushi is sprinkled on it before eating, so it dances in the warm air.
Braised saury that is crispy on the outside and moist on the inside, it looks like Gangjeong. The teriyaki scent is also subtle
It tastes different and nice.
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