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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, horse mackerel kabayaki on rice packed with umami taste of shiitake powder. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have horse mackerel kabayaki on rice packed with umami taste of shiitake powder using 19 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder:
  1. Take 6 horse mackerels (cut into fillets)
  2. Prepare 1 tbsp grated dried Shiitake (Shiitake powder)
  3. Take 1/4 tsp salt
  4. Prepare 1/8 tsp pepper
  5. Take 3 tbsp flour
  6. Get 2 Tbsp vegetable oil
  7. Make ready 2 tbsp dark soy sauce
  8. Get 2,5 tbsp mirin
  9. Prepare 1 tsp sugar
  10. Prepare 4 eggs
  11. Prepare to taste Salt
  12. Make ready to taste Sugar
  13. Make ready As needed Vegetable oil
  14. Prepare to taste Shredded seaweed
  15. Get to taste White sesame seeds
  16. Make ready Japanese pepper (optional)
  17. Get Shichimi red pepper (optional)
  18. Make ready Green perilla (optional)
  19. Prepare 2 servings of cooked rice
Instructions 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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