fishposting

mackerel nimono

Traditional Japanese meals include nimono, simmered dishes.

The approach is simple: drain mackerel or sardines (preferably water-packed---here I'm using Season's mackerel in water), add a splash of stock (preferably dashi), and some shoyu tare (Bachan's is a nice shortcut).

A recipe, if you insist.

Serves 1-2. About 10min end to end.

• 1 tin mackerel or sardines packed in water
• 50-100ml dashi (or chicken stock, or water)
• 20ml shoyu tare

1. Combine ingredients in a small pot.

2. Bring to a boil; simmer on a lighter flame, jostling the ingredients occasionally.

3. When the fish are lacquered and just a bit of liquid remains, decant to a beautiful serving dish. Enjoy with pickles, soup, and whatever else grabs your fancy.

This is a flexible recipe that scales well. Double it the fish and shoyu tare... maybe use a bit less liquid. Add ginger or garlic or shichimi togarashi or sansho. Add carrot and slivers of abura-age.