Mackerel & Hakusai (napa cabbage)
Mackerel & Hakusai (napa cabbage)

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mackerel & hakusai (napa cabbage). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mackerel & Hakusai (napa cabbage) is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Mackerel & Hakusai (napa cabbage) is something that I have loved my whole life. They are nice and they look wonderful.

Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. In short, this oily fish is one of the healthiest seafood options available.

To get started with this recipe, we must prepare a few components. You can have mackerel & hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mackerel & Hakusai (napa cabbage):
  1. Prepare napa cabbage leaves (cut them into 2 cm crosswise)
  2. Take carrot (cut into thin sticks, 3 cm long)
  3. Prepare chinese chives (cut into 3 cm long)
  4. Take mackerel fillet (cut into bite sized pieces)
  5. Take grated ginger
  6. Make ready Broth*:
  7. Make ready *dashi
  8. Make ready *sugar
  9. Make ready *mirin
  10. Get *soy sauce
  11. Prepare potato starch (dissolved in 1 tbsp water)
  12. Prepare sesame oil
  13. Prepare salt & pepper

Fresh mackerel is always a winner and grilling gives a deliciously charred quality. Canned mackerel has a flavor that's milder than sardines or anchovies, while still possessing And since mackerel is a fattier fish than tuna, it turns especially luscious when packed in olive oil, making it the perfect entry-point for anyone still unconvinced about. In many parts of the Mackerel fish are usually found in large schools, which makes them an easy target for commercial fishermen. This makes mackerel one of the most.

Steps to make Mackerel & Hakusai (napa cabbage):
  1. Drain the water off the mackerel fillet well. Sprinkle them with salt and pepper.
  2. Heat the oil in a pan over medium heat, stir fry napa cabbage stem-first and carrot. Add the Broth ingredients, bring to a simmer.
  3. Add the mackerel and simmer for about 5 mins with a lid.
  4. Add the napa cabbage leaves, chinese chives and keep simmering for about 2~3 mins. Add grated ginger, stir once.
  5. Add dissolved mixture of potato starch and water, and stir well to thicken the broth with them.

Mackerel, any of a number of swift-moving, streamlined food and sport fishes found in temperate and tropical seas around the world, allied to tunas in the family Scombridae (order Perciformes). Mackerels are rounded and torpedo-shaped, with a slender, keeled tail base, a forked tail, and a row of. A firm-fleshed, oil-rich fish with a torpedo-like shape and iridescent silver and blue striped skin. Try our delicious recipes for mackerel with salad, potatoes and toast. Any of various marine fishes of the family Scombridae, especially Scomber scombrus of the North Atlantic Ocean, a.

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