Mackerel Nitsuke (fish stew)

Maquereau_plat japonais

The best season to consume mackerel is in spring.

Cooking the mackerel in a pressure cooker makes its bones tender enough to eat (the Japanese consider that the bones, rich in calcium, are very good for health).

Nitsuke means stew in Japanese. It is typical and authentic Japanese home cooking. Use Umeboshi (salted plum) if you can find it at the organic grocery store. The sourness of the plums makes this fish stew delicious.

Ingredients for 4 persons

4 mackerel
2 Umeboshis (salted plums) or 1 c. tablespoon of umeboshi puree
200 ml of water
4 tbsp. tablespoon of sake (or white wine like chardonnay)
3 tbsp. tablespoon of soy sauce
3 tbsp. Mirin soup
1 C. tablespoon of vinegar 

Preparation :

1.  Remove the head and entrails from the mackerel, cut into 2 or 3 equal pieces. To eliminate the fishy smell, make a cut in the skin of the mackerel and pour boiling water over it.

2. Put the Umeboshis, the prepared mackerel and all the ingredients into the pressure cooker and heat over high heat.

3.  When steam escapes from the pot, reduce heat to low and maintain pressure for 30 minutes.

4. Turn off the heat and let sit until the pressure naturally drops. 

You can keep it for 3 days in the refrigerator.


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