Savory Mackerel Pot Rice
Easy Mackerel Pot Rice Recipe – Zero Fishy Taste! A Hearty Meal Everyone Will Love.
Mackerel is delicious grilled, but today we’re trying something special: mackerel pot rice! Worried about a fishy taste? Don’t be! You absolutely must try this recipe. It’s a flavorful pot rice dish that will impress everyone at the table. Let’s get cooking this delightful pot rice!
Pot Rice Ingredients- 1 1/4 cups (200g) rice
- 1 mackerel fillet
- 2 fresh shiitake mushrooms (or 8-10 dried shiitake)
- 10 stalks of scallions
- 1 piece of dried kelp (kombu), cut
- 1 Tbsp tuna extract
- 1 tsp tsuyu (Japanese soy sauce for dipping)
- 1/2 Tbsp soy sauce
- 2 Tbsp sesame oil
Mackerel Glaze- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, rinse and soak the rice for the pot rice. We’re using about 1 and 1/4 cups (200g) of rice, measured with a standard rice cooker cup, which is a generous portion for two people. Soak the rice in cold water for at least 30 minutes. (Tip: Adjust soaking time depending on the season – about 30 minutes in summer and 1 hour in winter for optimal results.)
Step 2
To make a flavorful broth, we’ll rehydrate the shiitake mushrooms and kelp. Use 2 fresh shiitake mushrooms or about 8-10 dried ones. Place them with a piece of cut kelp in 200ml of water and soak for about 10 minutes in cold water. This soaking water will be used as the cooking liquid for the rice. (Tip: The amount of water used to soak the rice and mushrooms/kelp is usually suitable for cooking rice.)
Step 3
Prepare one mackerel fillet. Since the mackerel will be cooked and then flaked into the rice, it’s essential to remove all bones for easy eating. Even with fillets, check carefully along the spine and sides for any small pin bones and remove them using tweezers or your fingers.
Step 4
Make a few shallow scores across the skin side of the prepared mackerel. This prevents the skin from shrinking and curling too much while cooking, keeping it looking neat. Lightly season the flesh side with salt.
Step 5
Heat a pot over medium heat and add 2 tablespoons of sesame oil. Add the rehydrated shiitake mushrooms and sauté briefly until fragrant. Then, stir in 1 Tbsp of tuna extract, 1 tsp of tsuyu, and 1/2 Tbsp of soy sauce. Sauté everything together until well combined, allowing the flavors of the mushrooms and seasonings to meld and deepen.
Step 6
Once the mushrooms and seasonings are nicely sautéed, add the drained soaked rice to the pot. Stir gently to coat the rice grains evenly with the mixture. Lightly toasting the rice for a minute can result in a more separate and fluffy texture.
Step 7
Pour in the reserved shiitake and kelp soaking liquid (200ml). If the liquid amount is slightly less than needed for the rice, top it up with regular water to reach the appropriate rice-to-water ratio.
Step 8
Place the piece of kelp on top of the rice and cover the pot with its lid. Bring to a boil over medium-high heat. Once it starts to bubble vigorously, immediately reduce the heat to low and let it simmer for 15 minutes. Then, turn off the heat and let it steam for 10 minutes. (Tip: You can cook the mackerel while the rice is steaming to save time.)
Step 9
While the pot rice is steaming, it’s time to cook the mackerel. Heat a lightly oiled pan over medium heat. Place the mackerel skin-side down first and cook until it’s golden brown and crispy.
Step 10
Once the skin is beautifully browned, flip the mackerel over and cook the flesh side until it’s also cooked through and tender. Be careful not to let the fish stick to the pan.
Step 11
After the mackerel is nicely cooked on both sides, push it to one side of the pan. Add 1 Tbsp of soy sauce and 1 Tbsp of sugar to the empty side and mix them together. Let the glaze simmer slightly, then turn the mackerel in the glaze to coat it evenly on all sides.
Step 12
The glaze can burn quickly, so keep the heat on medium-low. Continue to simmer gently, turning the mackerel, until it’s well-coated and glossy. Ensure the glaze doesn’t burn while it coats the fish evenly. Your delicious glazed mackerel is now ready.
Step 13
After 15 minutes of steaming, open the lid and check the rice. If it’s cooked perfectly fluffy, turn off the heat and let it rest for another 5 minutes. If the rice is a bit too firm, add a little more water, cook for about 5 more minutes, and then let it steam. Once the pot rice is done, remove the kelp. Garnish with chopped scallions and top with the flaked, glazed mackerel. Your beautiful mackerel pot rice is complete! Enjoy your meal!
