Grilled Spanish mackerel with negimiso

次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊

Sawara no negimiso yaki（サワラのネギみそ焼き）

What kind of dish is Sawara no negimiso yaki⁇

Japanese leek＝naga negi or shiro negi Spanish mackerel=sawara

A sauce made with chopped Japanese leeks and miso is placed on top of Spanish mackerel and grilled using a fish grill.

This dish can also be made delicious using white miso or mixed miso. There are many types of miso, so choose the one that suits your region and cooking method. This time I used red miso.

Red miso is more mature than other miso and has a slightly dry flavor.It’s not as unique as haccho miso, so it’s easy to use.

Check out this article about Spanish mackerel.　👉　Spanish mackerel and great plum sauce

About miso

The origin of miso is said to be ”hishio”, a salted soybean food in ancient China. Since the soybeans in the middle of ripening were also delicious, they became independent and developed into a food called miso.

When hishio was brought to Japan, animal meat and bones were also used when soybeans were salted. After that, with the introduction of Buddhism to Japan, the raw materials for hishio became limited to plants. Instead, koji was used to bring out the umami.

During the Heian period, miso was a luxury and precious food that only the aristocrats could eat. Miso soup, a representative dish using miso, appeared in the Kamakura period. In the Muromachi period, home brewing began and spread to the common people. Miso is a valuable source of protein, and because it supplements the amino acids that rice lacks, it was the most suitable food for the Japanese.

During the Sengoku period, warlords brought rice and miso to the battlefield. The Sengoku warlords encouraged miso making, so their hometowns developed as miso production areas. “Shinshu miso” was produced in Takeda Shingen’s hometown, and “Sendai miso” was produced in Date Masamune’s hometown.

These two are made from rice and soybeans, and are now consumed all over the country. “Haccho miso” produced in the Owari district, the hometown of Hideyoshi Toyotomi and Ieyasu Tokugawa, has a slightly unique flavor. In Kyushu, miso is often made from barley.

Classification of miso

Rice miso: made by adding rice koji to soybeans.

Barley miso: made by adding barley koji to soybeans.

Soybean miso: A miso made mainly from soybeans.

They are sometimes classified according to their sweetness and spiciness. The higher the rice content, the sweeter it is. However, this sugar content decreases as the aging period increases.

The color difference in miso is due to the Maillard reaction that occurs during fermentation and aging. Amino acids react with sugar and turn brown, so the color gets darker as time passes after production.

The umami of miso is glutamic acid. It goes well with foods rich in glutamic acid, such as tomato sauce and cheese. It can be used for a wide range of dishes other than Japanese cuisine.

NUTRITION FACTS

186kcal Protein 20.7g Fat 10.0g Carb 5.0g Salt Equivalent 1.6g

INGREDIENTS (5SERVINGS)

• Spanish mackerel 500g
• Japanese leek 40g
• red miso 40g
• mirin 10g
• sugar 5g
• sake 5g

COOKNG INSTRUCTIONS

① Chop the Japanese leek.

② Mix the red miso, sugar, mirin, sake, and Japanese leek.

③ Place miso sauce on Spanish mackerel.

④ Grill for 10 minutes on a fish grill.

If use an oven, preheat to 230 degrees and grill on the middle rack for 15 minutes.

---