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We hope you got insight from reading it, now let’s go back to horse mackerel kabayaki on rice packed with umami taste of shiitake powder recipe. To make horse mackerel kabayaki on rice packed with umami taste of shiitake powder you only need 19 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder:

1. Prepare 6 horse mackerels (cut into fillets)
2. Prepare 1 tbsp grated dried Shiitake (Shiitake powder)
3. Provide 1/4 tsp salt
4. Use 1/8 tsp pepper
5. Use 3 tbsp flour
6. Use 2 Tbsp vegetable oil
7. Provide 2 tbsp dark soy sauce
8. Use 2,5 tbsp mirin
9. Prepare 1 tsp sugar
10. Use 4 eggs
11. Prepare to taste Salt
12. Provide to taste Sugar
13. Take As needed Vegetable oil
14. Prepare to taste Shredded seaweed
15. You need to taste White sesame seeds
16. Prepare Japanese pepper (optional)
17. Take Shichimi red pepper (optional)
18. You need Green perilla (optional)
19. You need 2 servings of cooked rice

Steps to make Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder:

1. Grate the dried Shiitake into a powder using a grater.
2. Combine the eggs, salt, and sugar marked with ◎. Add oil to the frying pan and pour a thin layer of the beaten eggs into the pan over low heat to make the omelet. Slice the omelet into thin strips and set aside.
3. Combine the horse mackerel well with the ingredients marked with ○ in a plastic bag, and set aside for 10 minutes.
4. Add oil to the frying pan over medium heat. Once the oil is hot, pan-fry the horse mackerel skin-side down for around 2 minutes until the skin turns golden brown.
5. Flip the horse mackerel and pan-fry the other side of the fish for around 2 minutes. Pour the sauce made by mixing the ingredients marked with ● gently into the pan in a circular motion and bring it to a simmer. Finally, turn the heat down to low and make sure the fish is well coated with the sauce.
6. Add the sliced omelet and shredded seaweed to the rice before laying the horse mackerel kabayaki on top. Garnish with white sesame seeds, Japanese pepper, Shichimi red pepper, and green perilla powder to taste and serve.

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