Sake lees contains many ingredients that support health, such as improving blood circulation, improving the sensitivity to cold, regulating the intestinal environment, and cleansing the skin.
Sake lees go well with miso, and when paired with fatty autumn mackerel, it has a unique richness and mellowness that is indescribably delicious. The usual boiled miso will go up to a higher level.
Pointers from Rie
- The alcohol content of sake lees is about 8%. If you heat it for 5 minutes, the alcohol content will decrease to about 1%, so let’s heat it firmly.
- Sake lees paste (hardness similar to miso), made by adding hot water to sake lees and heating it, can be stored in the refrigerator for about a week. It can be used in a variety of dishes as a secret ingredient in stews or mashed tofu, or mixed with eggs to make an omelet, and/or mixed with raisins to make a rum raisin sauce.
- For fish with a strong odor, such as mackerel, if you simmer the fish in water over high heat all at once after preparation, it will not become fishy and the meat will be soft.
Ingredients (for 4 people)
| Mackerel fillets (80g) | 4 |
| Salt | small amount |
| Sugar | 1 tablespoon and 1 teaspoon |
| Cooking sake | 2 tablespoons |
| Dark soy sauce | 1 teaspoon |
| Water | small amount |
| Green onion | 1 |
| ａ）Miso | 1 tablespoon |
| ｂ）Miso | 1 teaspoon |
| Mirin | 1 tablespoon |
| Sake lees | 50g |
| Hot water | 3 tablespoons |
| Ginger (grated) | 10g |
Nutritional value (per serving)
| Energy | 253kcal |
| Protein | 19.6g |
| Fat | 14.0g |
| Carbohydrates | 13.3g |
| Salt equivalent | 1.2g |
Cooking
- Tear the sake lees into small pieces and put them in the frying pan. Add hot water and heat over low heat using a spatula until it becomes a paste, and transfer to a container.
- Cut the green onion into 5cm pieces.
- Sprinkle salt on both sides of the mackerel and leave for 10 minutes. To remove the odor, boil a small amount of water in a frying pan, put the mackerel in it and boil it briefly until the surface turns white. Put the fish into ice water and wipe it with kitchen paper.
- Clean the frying pan, arrange 3., sprinkle with sugar, add cooking sake and soy sauce, and pour enough water to cover the mackerel.
- Cover with a drop lid and simmer over high heat for about 5 minutes. Pour a small amount of broth into a bowl; dissolve a) miso and 1. well, then return to the frying pan and add 2.
- Warm over high heat for about 5 minutes until the moisture is reduced. When the broth has reduced to about 1/3, dissolve b) miso to bring out the flavor, add mirin and bring to a boil.
- Turn off the heat, put the mackerel and green onions on top, let the broth boil down a bit, and sprinkle with ginger.
MOA natural foods used
Mackerel Fillet (Frozen) / Umikko Salt / Mineral Sugar / Zuiun Soy Sauce Koikuchi / Kyotan Rice Koji Miso
Green Market Online Shop
