1 Mackerel (after fillet, about 300g)
1 pack of Chingen-sai ( bok-choy)
1 pack of Shimeji mushroom
(A) 2 Tbs. of sugar
(A) 3 Tbs. of black vinegar (Kurozu)
(A) 1.5 Tbs. of soy sauce
(A) 2 Tbs. of Sake
(A) 1 Tbs. of Mirin
- Fillet the Mackerel, then cut into 1cm pieces.
- Place 1-2 Tbs. vegetable oil in the pan. Toss the potato starch on the Mackerel, then pan-fry.
When the Mackerel is cooked, add all the (A)s in the pan then simmer for few minutes or until the sauce became thick.
- In the other pan, place vegetable oil in the pan again then pan-fry bok-choy and mushroom for few minutes.
- Add all the vegetable (3) in the Mackerel pan then mix well.