Steamed sawara (Japanese spanish mackerel) with ume sauce

Steamed Japanese spanish mackerel with ume sauce　つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊

SAWARA NO UMEDARE KAKE（サワラの梅ダレかけ）

Steamed Sawara(Spanish mackerel) and vegetables covered in ume sauce(plum sauce). The refreshing sweet and sour sauce is delicious (*ˊᴗˋ)♡₊

This ume sauce fit with fish, chicken tender, cucumbers, Chinese cabbage, and tofu. Recommended when you have no appetite.

Pickled plum is called “Umeboshi” in japan.There are sweet ones with honey and ones with bonito flakes. I used “shiso ume” for the sauce. Shiso ume is made only shiso leaves, plum and salt.

What kind of fish is Sawara??

Sawara is a white fish, but it is fatty and has a rich flavor.

Sawara is called “Spanish mackerel”. Although it is easy to confuse it, saba is called “mackerel”.

Sawara is written in kanji as “鰆”. 魚 refers to fish, and 春 refers to spring, expressing that spring is in season.

It is a large fish that can grow up to 1 meter in length.The name changes depending on the size of the fish.

If it is about 50 cm long, it is distributed under the name “Sagoshi“.

The amount of catch decreases year by year, and the prices are high even when in season, but it’s still worth eating!!

Fresh ones are sometimes seasoned with vinegar and made into sushi. Grilled with salt, teriyaki, pickled in miso, meuniere, fried, steamed, etc. It can be used for various dishes.

NUTRITION FACTS OF Steamed Japanese spanish mackerel with ume sauce

234 kcal Protein 23.6g Fat 8.6g Carb 18.4g Salt Equivalent 4.9g

INGREDIENTS for Steamed Japanese spanish mackerel with ume sauce (2SERVINGS)

• Sawara(Spanish mackerel） 220g
  • Salt 2g
• Umeboshi(pickled plums） 15g…weight without seeds
• Japanese leek 30g
• Ginger 8g
• ☆Soy sauce 30g
• ☆Mirin 30g
• ☆Sugar 5g
• ☆Sake 10g
• Paprika 40g
• Bean sprout 160g
• Green shiso leaves 1g

Steamed Japanese spanish mackerel with ume sauce COOKING INSTRUCTIONS

➀ Rub salt into the sawara(Spanish mackerel).

② Chop umeboshi(pickled plums), Japanese leek, and ginger.

③ Mix soy sauce, mirin, sugar and sake. Add umeboshi, Japanese leek and ginger to the sauce. Heat it in the microwave for 30 seconds.

④ Cut the paprika into thin strips.

⑤ Put washed bean sprouts, paprika and sawara on aluminum foil. Raise the edge by 4cm. Place it in the frying pan.

⑥ Fill the frying pan with about 1 cm of water, cover it with a lid, and steam for 10 minutes

⑦ Mix the broth left in the aluminum foil with chopped green shiso leaves and sauce. Pour that over the fish.　

⋈*Green shiso leaves change color easily, so mix them just before eating.

MEMO

⋈*The tableware I use is “Blossom” from “Studio M”. I bought it because I liked the light purple color. I like the size just right.

Please check the shop.　👉　https://www.marumitsu.jp/webstore/