Best Japanese Style Mackerel Rice Bowl Recipes
JAPANESE BROILED MACKEREL
Japanese marinade sauce gives a lovely taste and texture to broiled mackerel. Yellow tail, tuna or salmon are also good for this recipe. Easy, exotic!
Provided by Jana Marko
Categories World Cuisine Recipes Asian Japanese
Time 28m
Yield 4
Number Of Ingredients 5
Steps:
- Rinse fillets, and pat dry with paper towels. In a medium bowl, mix together the soy sauce, mirin, sugar and fresh ginger. Place fillets into the marinade, and let stand for at least 20 minutes.
- Preheat your ovens broiler, or an outdoor grill for high heat. Broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice or long white radish slice as a garnish.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 9.2 g, Cholesterol 53.4 mg, Fat 9 g, Fiber 0.1 g, Protein 23.9 g, SaturatedFat 2.6 g, Sodium 999.7 mg, Sugar 8.1 g
JAPANESE-STYLE MACKEREL RICE BOWL
This no-fuss fish dish is packed with Asian flavours of sweet, salty teriyaki sauce, garlic and lemon - ready in half an hour
Provided by Katy Greenwood
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins.
- Meanwhile, mix together the teriyaki sauce, garlic, lemon zest and juice. Heat a non-stick frying pan over a medium-high heat. Brush a little of the teriyaki sauce mixture over the mackerel and sear the fillets, skin-side down, for 1-2 mins. Turn the fish over and add the teriyaki sauce mixture to the pan, bring to a bubble and cook the sauce for 1-2 mins more. The fish will warm through and the sauce will thicken.
- Spoon the rice into bowls, then top each bowl with a mackerel fillet. Spoon over the sauce and sprinkle over the spring onions. Serve with a blob of wasabi paste, if you like.
Nutrition Facts : Calories 742 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 4.7 milligram of sodium
JAPANESE RICE BOWL
I had a dish similar to this in the Tom Bradley International Airport while traveling to Korea this summer. I loved it so much that I searched the web to find something that tasted like it. This is really close. You have to top it with the red pickled ginger though, that is what really makes this dish!
Provided by Mika G.
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 4-quart pan, bring 3 cups water to a boil. Add rice and salt. Cover and reduce heat to simmer, then cook until almost tender, 15 minutes. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.
- In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve.
- In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3-5 minutes. Add chicken and continue stirring for 2 minutes, then add 1/2 cup soy-sake sauce and stir until chicken is cooked, 2 minutes longer.
- Divide rice among 4 bowls. Top with chicken, remaining sauce, and cilantro. Serve with ginger.
Nutrition Facts : Calories 569.2, Fat 5.4, SaturatedFat 1, Cholesterol 66, Sodium 1996.5, Carbohydrate 88.9, Fiber 3.2, Sugar 7.5, Protein 35.5
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