Mackerel is now in season, and becomes fatty and delicious. It is specially
called “Akisaba (Autumn Mackerel)” and enjoyed in various dishes.
< Ingredients (4 servings) ＞
A: 4 mackerel fillets,
2 tbsp. each of flour and cornstarch, salad oil (for deep frying), 1 carrot
(small), 100g boiled bamboo shoot, 1 onion (small), 4 fresh shiitake mushrooms,
2 bell peppers, 2 tbsp. salad oil (for sauté)
B: 4 tbsp. each of soy sauce and vinegar, 3 tbsp. sugar, 2 tbsp. Sake,
a pinch of salt, 200ml water
tbsp. corn starch, 4 tbsp. water
1. Mix the flour and cornstarch. Coat mackerel fillets with it and
fry in oil until golden brown.
2. Cut all the vegetables into julienne strips. Heat oil in a frying
pan and sauté the carrot first until tender. Add the other vegetables and
the ingredients of B well and add into the pan.
3. Mix the ingredients of C and pour it into the pan in circle to
make the thick sauce (Amazuan).
4. Serve each mackerel on each plate and top with the sauce.