October 16: Cooking Class for Men No.14; Autumn Mackerel by Mie
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The temperature suddenly fell down from this morning. Today's cooking recipe is "Autumnal Mackerel" with rich plump. First, white leek is cut and wetted with sesame oil. The leeks will be assorted with the fish dish.
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Seasonings are prepared in advance, such as soybean sauce, sugar, Sake, sweet Sake, and water are added to a flat pan.
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Soybean-paste soup clear was ready now. Vegetable wastes from white leek edge, ginger skin, and small dried sardines used for stock extraction will be fried with oil to prepare a dish of hors d'oeuvre. All ingredients are fully used.
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After the seasoning is boiled up, two pieces of mackerel are added into the pan together with fine flakes of ginger. Then a drop lid is put directly on the fish and boiled for a while.
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During boiling mackerel, another dish is prepared: Japanese radish and carrot are cut thinly into rectangular shape, salted and drained, then marinated with well-ground sesame, sugar, vinegar, soybean sauce, and fish stock. The color of the dish is very beautiful and the taste was very good as well.
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Thanks to a long time training in the cooking school, Ken now can maneuver three gas burners simultaneously, one for soybean paste soup that contains mushroom and taros, one for mackerel boiling, and one for roasting white leeks.
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I helped him on serving dishes on the table. The rice is cooked in a good timing. Well, a kind of Japanese-style dish is completed in a cool autumnal dinner. Japanese Sake will be good for the dinner in a cool night.
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