Mackerel (saba) was on special at the supermarket yesterday morning and I picked some up with no idea what I would make. I used the Cookpad application on my iPhone and searched for mackerel and hotpot (in Japanese of course) and found this recipe. I was a little skeptical about putting Chinese red chili oil (ra-yu) in hotpot – I’ve only had it in gyoza dipping sauce and in ramen before. I thought I’d give it a try since I had all of the ingredients save the oil. I loved it. This may be my new favorite type of hotpot. The only changes I made were to add some fresh shiitake mushrooms that were on sale today and put some frozen udon noodles in.
Posted by Cotton Street here (in Japanese)
2 mackerel fillets
1.5L of water
15cm of daikon radish
100cc soy sauce
3 tablespoons cooking sake
2 tablespoons mirin
1.5 tablespoons hondashi (fish stock) powder
2 teaspoons grated ginger
1 teaspoon salt
black pepper to taste
1 tablespoon Chinese red chili oil
6 shiitake mushrooms
Cut the mackerel fillets into four pieces each. Cut the mushrooms in half. Peel the daikon radish. Use the peeler to turn the daikon radish into ribbons. Put everything else except the oil, fish, daikon radish, noodles and mushrooms into a pot and bring to a boil. Add the daikon radish ribbons and simmer for a few minutes. Add the udon noodles, mushrooms and fish and simmer until the fish looks 70% cooked (just a couple of minutes). Remove from heat and serve. Drizzle the chili oil over just before eating. By the time you eat it the fish will be fully cooked.