- 200ml sake
- 60ml mirin
- 3 tbsp white miso
One of the best-loved and most delicious fermented foods, miso is a Japanese flavouring made by…
- 3 tbsp palm sugar
- 60ml dark soy sauce
- thumb-sized piece ginger, peeled and sliced into matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 skinless mackerel fillets, bones removed, cut into thick slices
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
- 2 x 250g pouches mixed grains
- 80g frozen petits pois
- 1 large courgette, sliced into ribbons with a peeler
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 50g watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 1 tbsp sesame seeds, to serve
Put the sake, mirin, miso, palm sugar and soy in a saucepan and bring to the boil. Add the ginger and return to the boil.
Place the mackerel in a single layer in the saucepan, cover and reduce to a simmer. Cook on a low heat for 5-10 mins, then remove the mackerel and ginger, and taste the broth. If it’s a bit strong, dilute with 50-100ml water.
Cook the grains following pack instructions. Tip the peas into a bowl, cover with boiling water, allow to sit for 30 secs, then drain. Spoon the grains into four deep bowls, then spoon about 2 tbsp of the broth into each (you’ll have some left over). Top with the mackerel and ginger, a handful of watercress, the peas, courgette and a scattering of sesame seeds.