Nutritious and Tender Mackerel Stew with Radish (Japanese Style)
How to Make Delicious Japanese-Style Mackerel and Radish Stew
Mackerel is not only healthy with its numerous benefits but also versatile with its mild flavor. Today, we’ll be making a Japanese-style mackerel and radish stew that allows you to fully enjoy the fish’s exquisite taste. This dish is a perfect companion to rice!
Main Ingredients- 1 whole fresh mackerel
- 1/4 Korean radish (daikon)
- 1/2 onion
- 1 stalk green onion
- 2 green chili peppers
- 2 shiitake mushrooms
- 3 cloves garlic, minced
- 1 slice fresh ginger
- 3 pieces dried kelp (dashima)
Braising Sauce- 50ml soy sauce
- 2 Tbsp mirin (sweet rice wine)
- 1 Tbsp sugar
- 50ml water
- 1 Tbsp chili seeds (or omit for less spice, or substitute with dried chilies like ggentong-gochu or peperoncino)
- A pinch of black pepper
- 50ml soy sauce
- 2 Tbsp mirin (sweet rice wine)
- 1 Tbsp sugar
- 50ml water
- 1 Tbsp chili seeds (or omit for less spice, or substitute with dried chilies like ggentong-gochu or peperoncino)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the Korean radish, which will form the base of the stew. Slice the radish into flat, uniform pieces, about 0.5 cm thick. Placing the radish at the bottom helps it absorb the flavors and tenderize as it cooks.
Step 2
Next, prepare the shiitake mushrooms. You can slice them into attractive shapes or leave them whole for a more rustic presentation. Slicing them allows them to absorb the sauce more effectively and adds a lovely chewy texture to the stew. They also contribute a wonderful umami depth.
Step 3
Now, let’s prepare the aromatics and vegetables. Slice the onion and green onion thinly on an angle (bias cut). Finely chop the green chili peppers. Slice the ginger into thin slivers. Having all your ingredients prepped beforehand makes the cooking process much smoother.
Step 4
Time to make the flavorful braising sauce! In a bowl, combine the minced garlic, soy sauce (50ml), mirin (2 Tbsp), sugar (1 Tbsp), chili seeds (1 Tbsp – for a subtle heat and aroma, you can substitute with dried chilies if you prefer more spice), and a pinch of black pepper. Whisk everything together until well combined. The chili seeds add a unique aromatic quality characteristic of Japanese-style stews, but feel free to adjust to your spice preference.
Step 5
Take a pot or deep pan and spread the sliced radish and onion evenly over the bottom. Carefully place the cleaned mackerel pieces on top of the vegetables. Arrange the remaining vegetables, shiitake mushrooms, and dried kelp pieces amongst the mackerel. The kelp will release its umami essence, enriching the broth. Pour the prepared braising sauce evenly over the fish and vegetables.
Step 6
Finally, add the water (50ml) to the pot. Cover the pot with a lid and simmer over medium-low heat. Let it gently braise for about 15-20 minutes, spooning some of the sauce over the fish and vegetables occasionally. This helps the flavors meld beautifully and ensures everything is cooked through. The stew is ready when the sauce has slightly thickened and the fish and radish are tender. Serve hot with steamed rice!
