With frozen salt bone removal mackerel ~ mackerel plum miso simmered ~

[Materials]

1 salted bone mackerel

1 clove of ginger (20g)

Half green onion

Half baked tofu

1 Umeboshi

Broth A

200 cc of water

· Sake 100 cc

Mirin tablespoon 2

・ Sugar tablespoon 1

2 red miso tablespoon red miso tablespoon (depending on the salt content of pickled plums)

[How to make]

① Wash frozen mackerel and cut into two

② Shred the ginger, cut the green onion into large pieces, and cut the grilled tofu into two pieces.

③ Bring the broth A to a boil

④ After boiling, add mackerel, ginger and tofu

※ By adding after boiling, you can reduce the fishy smell

Cover and simmer for 5-7 minutes.

⑥ Dissolve miso in broth

⑦ When the fish is cooked, add green onion and ⑥ and cook for 5 minutes

By adding miso later, the body becomes plump and the scent of miso stands out

Take out the mackerel and boil down the broth to the desired concentration

(Don't boil it down too much)

Umeboshi to your liking