Horse Mackerel Kabayaki on Rice Packed with Umami Taste of Shiitake Powder

I transformed cheap horse mackerel into a dish reminiscent of the luxurious Unagi Kabayaki with the power of Shiitake. My children remarked in delight that today must be a special day, which means my attempt at the luxurious Jubako cuisine is a success. Besides horse mackerel, you can also use saury or sardine to make this delicious dish. Dredge the fish in the flour right before pan-frying it as performing this step too early may dry out the fish and affect the final result. The amount of salt in this recipe has been significantly reduced as the Shiitake powder used will elevate the level of saltiness. Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor. Tips and tricks: Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.

Ingredients (2 people) (50 mins)

  • 6 horse mackerels (cut into fillets)
  • 1 Tbsp grated dried Shiitake (Shiitake powder)-A
  • 1/4 tsp salt-A
  • 1/8 tsp pepper-A
  • 3 Tbsp flour-A
  • 2 Tbsp vegetable oil
  • 2 Tbsp dark soy sauce-B
  • 2.5 Tbsp mirin-B
  • 1 tsp sugar-B
  • 4 eggs-C
  • to taste Salt-C
  • to taste Sugar-C
  • As needed Vegetable oil-C
  • to taste Shredded seaweed
  • to taste White sesame seeds
  • (optional) Japanese pepper Sansho
  • (optional) Shichimi red pepper
  • (optional) Green perilla Shiso
  • 2 servings of cooked rice



Grate the dried Shiitake into a powder using a grater.

Combine the eggs, salt, and sugar marked with C. Add oil to the frying pan and pour a thin layer of the beaten eggs into the pan over low heat to make the omelet. Slice the omelet into thin strips and set aside.

Combine the horse mackerel well with the ingredients marked with A, in a plastic bag, and set aside for 10 minutes.

Add oil to the frying pan over medium heat. Once the oil is hot, pan-fry the horse mackerel skin-side down for around 2 minutes until the skin turns golden brown.

Flip the horse mackerel and pan-fry the other side of the fish for around 2 minutes. Pour the sauce made by mixing the ingredients marked with B gently into the pan in a circular motion and bring it to a simmer. Finally, turn the heat down to low and make

Add the sliced omelet and shredded seaweed to the rice before laying the horse mackerel kabayaki on top. Garnish with white sesame seeds, Japanese pepper, Shichimi red pepper, and green perilla powder to taste and serve.


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