Grilled Spanish mackerel with egg yolk
Spanish mackerel is really pale paste. So white miso goes well with it.
Servings: 2 people
Author: Yuko Asano @Kuracooking
- 2 pieces Spanish mackerel
- a little Salt
- 1 Egg yolk
- 1/2 tsp White miso
- 1/2 tsp Mirin
- 1 tsp Cooking wine
- 2 leaves Pepper leaf buds
- a lot Love
Put salt on the Spanish mackerel and wait 20 minutes.
Wipe up the water which has come out of 1.
Mix white miso, mirin, cooking wine, and love thoroughly.
Put 3 on 2.
Grill 4 for 10 minutes in an oven at 230 ℃.
Put pepper leaves on 5 and serve.