Steps to Prepare Thomas Keller Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, horse mackerel kabayaki on rice packed with umami taste of shiitake powder. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have horse mackerel kabayaki on rice packed with umami taste of shiitake powder using 19 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder:

1. Prepare 6 horse mackerels (cut into fillets)
2. Get 1 tbsp grated dried Shiitake (Shiitake powder)
3. Take 1/4 tsp salt
4. Prepare 1/8 tsp pepper
5. Take 3 tbsp flour
6. Take 2 Tbsp vegetable oil
7. Prepare 2 tbsp dark soy sauce
8. Take 2,5 tbsp mirin
9. Make ready 1 tsp sugar
10. Prepare 4 eggs
11. Prepare to taste Salt
12. Make ready to taste Sugar
13. Take As needed Vegetable oil
14. Get to taste Shredded seaweed
15. Take to taste White sesame seeds
16. Take Japanese pepper (optional)
17. Prepare Shichimi red pepper (optional)
18. Make ready Green perilla (optional)
19. Take 2 servings of cooked rice

Instructions to make Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder:

1. Grate the dried Shiitake into a powder using a grater.
2. Combine the eggs, salt, and sugar marked with ◎. Add oil to the frying pan and pour a thin layer of the beaten eggs into the pan over low heat to make the omelet. Slice the omelet into thin strips and set aside.
3. Combine the horse mackerel well with the ingredients marked with ○ in a plastic bag, and set aside for 10 minutes.
4. Add oil to the frying pan over medium heat. Once the oil is hot, pan-fry the horse mackerel skin-side down for around 2 minutes until the skin turns golden brown.
5. Flip the horse mackerel and pan-fry the other side of the fish for around 2 minutes. Pour the sauce made by mixing the ingredients marked with ● gently into the pan in a circular motion and bring it to a simmer. Finally, turn the heat down to low and make sure the fish is well coated with the sauce.
6. Add the sliced omelet and shredded seaweed to the rice before laying the horse mackerel kabayaki on top. Garnish with white sesame seeds, Japanese pepper, Shichimi red pepper, and green perilla powder to taste and serve.

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