Easy mackerel bowls

• sake↗200ml ml
• mirin↗60ml ml
• white miso↗3 tbsp tbsp
• palm sugar↗3 tbsp tbsp
• dark soy sauce↗60ml ml
• ginger↗thumb-sized piece

  peeled and julienned

• skinless mackerel↗4

  fillets, bones removed, cut into thick slices

• mixed grains2 x 250g pouches g
• frozen peas↗80g g
• large zucchini1

  sliced into strips with a vegetable slicer

• kres↗50g g
• sesame↗1 tbsp tbsp

  for serving

Step-by-step instructions

1. 1

   Place the sake, mirin, white miso, palm sugar and dark soy sauce in a pot and bring to a boil. Add the ginger and bring back to a boil.

2. 2

   Arrange the skinless mackerel in a single layer in the pot, cover with a lid and reduce the heat to a gentle simmer. Cook over low heat for 5–10 minutes, then remove the mackerel and ginger, and taste the broth. If it is too strong, dilute with 50–100 ml water.

3. 3

   Prepare the mixed grains according to the package instructions. Transfer the peas to a bowl, pour boiling water over them, let sit for 30 seconds, then drain. Divide the grains into four deep bowls, then add 2 tbsp broth to each (there will be leftover). Top with the mackerel and ginger, a handful of kres, peas, zucchini, and sprinkle with sesame.