Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, horse mackerel à la meunière with ume-shiso seasoning. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Horse Mackerel à la Meunière with Ume-Shiso Seasoning is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Horse Mackerel à la Meunière with Ume-Shiso Seasoning is something which I’ve loved my whole life.

LOOKFANTASTIC Is A Global Beauty Authority, Trusted By Millions. Horse Mackerel à la Meunière with Ume-Shiso Seasoning This is the fish recipe that is winning over my husband's meat-loving appetite. I thought of this recipe because it's a satisfying combination of fried and simmered fish. The umeboshi gives this dish the sweet-salty flavor, so use big ones.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook horse mackerel à la meunière with ume-shiso seasoning using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Horse Mackerel à la Meunière with Ume-Shiso Seasoning:

1. Make ready 2 Horse mackerel
2. Get 1 dash Katakuriko
3. Take 1 dash Salt
4. Prepare 1 dash Pepper
5. Take 1 Umeboshi
6. Get 50 ml Sake
7. Get 1 tbsp Soy sauce
8. Take 3 leaves Shiso leaves

It can be made quickly and easily using Fish/Seafood. Kikkoman Cookbook mainly introduces Japanese dishes using Kikkoman Soy Sauce. Easily search for various recipes for fried, stewed and other foods. See recipes for Warm tofu salad with shiso too.

Instructions to make Horse Mackerel à la Meunière with Ume-Shiso Seasoning:

1. Remove the pit from the umeboshi, and use a knife to mince into a paste. Stir with sake and set aside. Slice the shiso into thin strips. Fillet the fish and place skin-side up. Season with salt and pepper; flatten and dust with katakuriko.
2. Heat vegetable oil (not listed) in a frying pan. Fry both sides over medium heat, then remove from the pan.
3. Use a paper towel to wipe the frying pan clean. Heat the umeboshi-sake mixture until the alcohol evaporates, then add the soy sauce.
4. Return the fish to the frying pan and baste with the sauce, garnish with the shiso leaves, and it's done.

Easily search for various recipes for fried, stewed and other foods. See recipes for Warm tofu salad with shiso too. See recipes for Flounder filet "Meuniere", Chicken meuniere too.. I thought of this recipe because it's a satisfying combination of fried and simmered fish. The umeboshi gives this dish the sweet-salty flavor, so use big ones.

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