Our Family's Mackerel Namero Recipe by cookpad.japan
 cookpad.japan @cookpad_jp My father sometimes made this namero. I couldn't get enough of the flavor. It's really delicious eaten with hot rice. I recommended this to my friends who like drinking (primarily shochu and sake) and they fell in love with it. Even now apparently when they go out drinking they look for namero. You can add other spices such as myoga ginger. I don't have any specific recommendations for the miso. Use whatever's at home. If the miso you have tastes very strong, you might want to add less. You could enjoy this as an ochazuke, as a rice porridge if you find the flavors are a bit too pronounced. Recipe by Yu-nyao My father sometimes made this namero. I couldn't get enough of the flavor. It's really delicious eaten with hot rice. I recommended this to my friends who like drinking (primarily shochu and sake) and they fell in love with it. Even now apparently when they go out drinking they look for namero. You can add other spices such as myoga ginger. I don't have any specific recommendations for the miso. Use whatever's at home. If the miso you have tastes very strong, you might want to add less. You could enjoy this as an ochazuke, as a rice porridge if you find the flavors are a bit too pronounced. Recipe by Yu-nyao Our Family's Mackerel Namero Share its first Cooksnap! My father sometimes made this namero. I couldn't get enough of the flavor. It's really delicious eaten with hot rice. I recommended this to my friends who like drinking (primarily shochu and sake) and they fell in love with it. Even now apparently when they go out drinking they look for namero. You can add other spices such as myoga ginger. I don't have any specific recommendations for the miso. Use whatever's at home. If the miso you have tastes very strong, you might want to add less. You could enjoy this as an ochazuke, as a rice porridge if you find the flavors are a bit too pronounced. Recipe by Yu-nyao My father sometimes made this namero. I couldn't get enough of the flavor. It's really delicious eaten with hot rice. I recommended this to my friends who like drinking (primarily shochu and sake) and they fell in love with it. Even now apparently when they go out drinking they look for namero. You can add other spices such as myoga ginger. I don't have any specific recommendations for the miso. Use whatever's at home. If the miso you have tastes very strong, you might want to add less. You could enjoy this as an ochazuke, as a rice porridge if you find the flavors are a bit too pronounced. Recipe by Yu-nyao Ingredients 2 servings 2 Mackerel 1 tsp Miso 1 knob or more (to taste) Ginger 1 Green onions 2 Mackerel 1 tsp Miso 1 knob or more (to taste) Ginger 1 Green onions Cooking Instructions 1 Peel and grate the ginger. Chop the green onions into small rings. 2 If you have a whole mackerel, fillet it. If you have a fillet with bones, try to cut or use a pair or tweezers to remove the bones. Cut into pieces small enough to pound. 3 Pound the mackerel on a cutting board. Once it's come together, add the miso and spices, pound well, mix, and it's complete! Chill well before serving. 1 Peel and grate the ginger. Chop the green onions into small rings. 1 Peel and grate the ginger. Chop the green onions into small rings. 2 If you have a whole mackerel, fillet it. If you have a fillet with bones, try to cut or use a pair or tweezers to remove the bones. Cut into pieces small enough to pound. 2 If you have a whole mackerel, fillet it. If you have a fillet with bones, try to cut or use a pair or tweezers to remove the bones. Cut into pieces small enough to pound. 3 Pound the mackerel on a cutting board. Once it's come together, add the miso and spices, pound well, mix, and it's complete! Chill well before serving. 3 Pound the mackerel on a cutting board. Once it's come together, add the miso and spices, pound well, mix, and it's complete! Chill well before serving. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 02, 2014 03:12 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Our Family's Fried Rice with Mackerel Our Family's Fried Rice with Mackerel Every time I grill-salted mackerel my husband asks, "Will you make fried rice with the leftovers tomorrow? I really like it." Yes, I know you love this fried rice. This fried rice with mackerel has been a regular lunch of ours for years. I have settled on this recipe so I decided to upload it. Adjust the amount of salt when you use store-bought salted mackerel. The rice is warm so just mix with other ingredients. If you cook the mackerel pieces for too long they will dry out, so fry quickly. When you use ichimi spice use less. 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Recipe by 1630412 cookpad.japan Rich Miso-Simmered Mackerel Rich Miso-Simmered Mackerel A friend advised me to add sesame oil to miso simmered mackerel, and I've been doing so ever since. If the fish is small, cut into half. As there is very little broth to begin with, do not over boil. If you over-boil, the fish will become too salty. Recipe by 1630412 cookpad.japan Mackerel Simmered with Ginger Mackerel Simmered with Ginger Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time. Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame cookpad.japan Mackerel Simmered with Ginger Mackerel Simmered with Ginger Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time. Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame cookpad.japan Mackerel with Salty Ankake Sauce Mackerel with Salty Ankake Sauce I'm really into salt-simmered fish. So easy, and you can taste the fish properly. I added a little thickener to the sauce this time to make it rather elegant... Always add the fish to boiling liquid. It won't be fishy! For 4 servings. Recipe by santababy cookpad.japan Mackerel with Salty Ankake Sauce Mackerel with Salty Ankake Sauce I'm really into salt-simmered fish. So easy, and you can taste the fish properly. 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Nagaimo Gratin Canned mackerel is a great for those who are dieting, so I added nagaimo to bulk it up for this gratin dish. You don't need to pre-cook the ingredients, so it's easy to make. You can replace the nagaimo with other vegetables if you like, but the onions will remove the smell of the mackerel and give a boost of flavor! You can use canned tuna, add rice to make doria, or use just vegetables! Recipe by Stylish Mama cookpad.japan Canned Mackerel Diet! Nagaimo Gratin Canned Mackerel Diet! Nagaimo Gratin Canned mackerel is a great for those who are dieting, so I added nagaimo to bulk it up for this gratin dish. You don't need to pre-cook the ingredients, so it's easy to make. You can replace the nagaimo with other vegetables if you like, but the onions will remove the smell of the mackerel and give a boost of flavor! You can use canned tuna, add rice to make doria, or use just vegetables! Recipe by Stylish Mama cookpad.japan Our Family's Hamburger Our Family's Hamburger Out of my mother's cooking I always loved her hamburgers the best. It's just a normal burger but the wine in the sauce gives it such a great scent, it's just gorgeous. I got my mother to tell me the ingredients and decided on the amounts myself. We use this sauce for meat stuffed peppers in my house too. For 3-4 burgers. Recipe by Setsubunhijiki cookpad.japan Our Family's Hamburger Our Family's Hamburger Out of my mother's cooking I always loved her hamburgers the best. It's just a normal burger but the wine in the sauce gives it such a great scent, it's just gorgeous. I got my mother to tell me the ingredients and decided on the amounts myself. We use this sauce for meat stuffed peppers in my house too. For 3-4 burgers. Recipe by Setsubunhijiki cookpad.japan Our Family's Easy Mentaiko Spaghetti Our Family's Easy Mentaiko Spaghetti I don't like to use cream or butter in my cooking. This mentaiko pasta recipe uses top quality mentaiko from the region where it originated, northern Kyushu, and highlights its flavor to the fullest without using a frying pan. This easy pasta recipe is a firm family favorite. The only point is to mix your favorite type of mentaiko with extra virgin olive oil to make the sauce. No cream is added. If you are increasing the amount of mentaiko and spaghetti, add a small amount of olive oil. Recipe by Risa papa cookpad.japan Our Family's Easy Mentaiko Spaghetti Our Family's Easy Mentaiko Spaghetti I don't like to use cream or butter in my cooking. This mentaiko pasta recipe uses top quality mentaiko from the region where it originated, northern Kyushu, and highlights its flavor to the fullest without using a frying pan. This easy pasta recipe is a firm family favorite. The only point is to mix your favorite type of mentaiko with extra virgin olive oil to make the sauce. No cream is added. If you are increasing the amount of mentaiko and spaghetti, add a small amount of olive oil. Recipe by Risa papa cookpad.japan Mackerel Simmered In Miso Mackerel Simmered In Miso My mackerel loving husband makes this for me a lot. It's a little salty and rich. The miso flavor may be too rich for some people, so adjust the amount to your taste. For 4 slices. Recipe by chima@ cookpad.japan Mackerel Simmered In Miso Mackerel Simmered In Miso My mackerel loving husband makes this for me a lot. It's a little salty and rich. The miso flavor may be too rich for some people, so adjust the amount to your taste. For 4 slices. 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