Recipe of Favorite Easy and Shiny Kabayaki Pacific Saury Rice Bowl

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, easy and shiny kabayaki pacific saury rice bowl. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Easy and Shiny Kabayaki Pacific Saury Rice Bowl is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Easy and Shiny Kabayaki Pacific Saury Rice Bowl is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have easy and shiny kabayaki pacific saury rice bowl using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Easy and Shiny Kabayaki Pacific Saury Rice Bowl:

1. Prepare Pacific saury
2. Prepare ☆ Cooking sake
3. Take ☆ Salt
4. Prepare ○ Sugar
5. Prepare ○ Mirin
6. Make ready ○ Soy sauce
7. Make ready ○ Cooking sake
8. Prepare an appropriate amount Katakuriko or joshinko
9. Get Vegetable oil
10. Make ready Plain cooked rice
11. Prepare Shiso leaves etc for garnish (if you have it)

Steps to make Easy and Shiny Kabayaki Pacific Saury Rice Bowl:

1. Cook the rice. Remove the head and guts of the pacific saury, butterfly or filet and remove the small bones. Sprinkle with ☆ (cooking sake and salt).
2. Heat some oil in a frying pan. Pat the pacific saury dry and coat with the katakuriko. Shake off the excess and fry with the flesh side down on the pan.
3. When it has browned on one side, turn the mackerel over and fry the other side too.
4. When both sides are nicely browned, add the ○ ingredients (sugar, mirin, soy sauce, cooking sake) bring to a slight simmer (so it's just bubbling) and cook so that the mackerel becomes thoroughly coated with the sauce.
5. When the mackerel is shiny and brown, put some rice in a bowl and top with the fish.
6. Pour over the sauce that's left in the frying pan, garnish with shiso leaves if you have them and it's done.

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