Savory Mackerel Simmered Japanese Style with Rice Bowl
#EasyMackerelSimmer #RiceBowlRecipe #MackerelDonburi #FlyingFishRoeFriedRice #SweetAndSavoryMackerel #JapaneseStyleDonburi
This recipe features delicious mackerel simmered in a sweet and savory Japanese soy sauce-based broth, served over rice for a delightful Donburi. For an extra special touch, we’ve paired it with flying fish roe fried rice, creating a rich and satisfying meal. It’s a true rice-lover’s dream!
Japanese Style Mackerel Simmer Ingredients
- Mackerel fillet 1/2 (use fresh)
- Potato starch 1/2 cup (for coating the mackerel)
- Cooking oil 1 Tbsp
- Tsuyu (Japanese soy sauce) 1/3 cup
- Water 1/3 cup
- Honey 3 Tbsp (or corn syrup)
- Bay leaves 2
- Whole peppercorns 1 tsp
- Ginger 1 piece (sliced thinly or minced)
Flying Fish Roe Fried Rice Ingredients
- Finely chopped kimchi 1/3 cup
- Flying fish roe 2 Tbsp
- Butter 1 tsp
- Salt 1 tsp
- Pepper 1 tsp
- Minced garlic 1 tsp
- Chopped scallions 1 Tbsp
Donburi Assembly Ingredients
- Prepared mackerel simmer 1/2 portion
- Warm cooked rice 2 bowls
- Flying fish roe 1 Tbsp (for topping)
- Toasted sesame seeds 1 Tbsp (for topping)
- Finely chopped kimchi 1/3 cup
- Flying fish roe 2 Tbsp
- Butter 1 tsp
- Salt 1 tsp
- Pepper 1 tsp
- Minced garlic 1 tsp
- Chopped scallions 1 Tbsp
Donburi Assembly Ingredients
- Prepared mackerel simmer 1/2 portion
- Warm cooked rice 2 bowls
- Flying fish roe 1 Tbsp (for topping)
- Toasted sesame seeds 1 Tbsp (for topping)
Cooking Instructions
Step 1
Lightly rinse the mackerel fillets under running water and pat them dry. Coat them evenly with potato starch. This step ensures a crispy exterior and a moist interior. Heat a frying pan over medium heat and add a generous amount of cooking oil. Pan-fry the mackerel fillets on both sides until they are golden brown and crispy. Achieving a golden-brown, crispy surface is key.
Step 2
To the perfectly fried mackerel, add the tsuyu, water, honey, sliced ginger, bay leaves, and whole peppercorns to create the simmering sauce. Stir gently to combine all the ingredients.
Step 3
Bring the sauce to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer gently for about 10 minutes. This slow simmering allows the flavors to deeply penetrate the mackerel, making it incredibly delicious. Basting the mackerel with the sauce occasionally will add a beautiful glaze.
Step 4
Once the sauce has reduced to a desirable consistency, remove the mackerel simmer from the heat and let it cool slightly. While it cools, you can prepare the rice. For a simpler version, you can enjoy this as a basic mackerel simmer donburi by placing warm rice in a bowl, adding a dab of butter and a drizzle of tsuyu, and then topping it with the simmered mackerel. A drizzle of sesame oil or some shredded seaweed would also be lovely additions.
Step 5
For this recipe, we’re making a special flying fish roe fried rice to accompany the dish. In a pan, stir-fry the cooked rice with the finely chopped kimchi, butter, minced garlic, and chopped scallions until the rice is fluffy and well-combined. Adding kimchi not only cuts through any richness but also adds a wonderful umami flavor.
Step 6
Spoon the warm, fluffy rice into a large bowl or serving dish, creating an even base. Flattening the rice slightly will provide a stable foundation for the toppings.
Step 7
Generously arrange the prepared Japanese-style mackerel simmer over the rice. Top with a spoonful of fresh flying fish roe, and finally, sprinkle with toasted sesame seeds for a nutty aroma and beautiful finish. Your impressive Japanese-style mackerel simmer donburi is now complete! Enjoy your delicious meal.
