Japanese food culture, Food event in Tokyo, Japanese unique ingredients and classes
I learned how to cook fried mackerel from whole fish in Egami cooking Shool, which I take Japanese cooking classes every week.
The texture and the taste was amazing at the class, so I wanted to cook again for my family.
I had a chance to go to Tsukiji Fish Market this week and bought very fresh mackerels. I decide to cook the dish for dinner.
I usually buy filet of mackerel in grocery store for cooking, but now I know the taste is so much different when I prepared from fresh whole fish. It seems difficult to making fillet from whole fish, but I'm getting used to prepare each times.
Since the fillet will be fried, the pin bones don't need to be removed.
I cooked them as Japanese taste, I applied Ume (plum) paste surface on the flesh sides.
Dread with flour, egg wash and dread with panko bread crumbs, they are now ready for frying.
Fry them in vegetable oil until cooked.
Cool them on a cooling rack.
Serve them warm, with chilled cabbage.
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I like to take good nutrition as much as at one plate.
This carrot dressing recipe is suitable for taking carotene which boosts immune system. Also it is good to take with oil-fat to take the nutrition efficiently. Also I do not peel the carrot because outside of carrot contains much more carotene than the inside. You won't taste the rough texture if you use grinder and mix very well.
Japanese Carrot Dressing
Carrot Medium 1 ea Cut into 3 cm dice
Onion 1/4 ea peeled and cut into 3 cm dice
Soy sauce 50ml
Sugar 2 Tbsps