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Ingredients :
1 Mackerel fillet (large)
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Dash rice wine, pinch of salt, cornstarch,
breadcrumbs } A
2 Eggs (beaten) }
2 Onions (quartered and sliced)
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30 gm Celery
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30 gm Carrot
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B
30 gm Dried ear mushroom
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½ cake
Soft tofu
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100 gm Minced chicken
30 gm Green onion
1½ cup Dashi stock
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1 tbsp Soy sauce
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1 tbsp Light soy sauce
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½ tbsp Mirin
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1 tps Sugar }
Seasame oil }
1 tbsp Cornstarch with equal volume of water }
D
Preparation:
- Cut mackerel into bite-sized pieces and sprinkle with wine and salt. Leave for 10 minutes.
- Mix the flour and eggs well. Use the mixture and breadcrumbs to coat the mackerel.
- Deep-fry the mackerel till golden brown. Remove from heat and set aside.
- In a skillet, cook the chicken till it turns whitish.
- Mince the onions, carrot, celery and ginger to small bits or shreds.
- Boil the black fungus and shred to small pieces. Cut the tofu into 1 cm cubes.
- Add B and C (- tofu) to chicken and bring to a boil.
- While boiling, add the tofu and D. Stir gently.
- Put the mackerel onto a serving dish and drizzle sauce over it.
- Serve hot with green onion stalks decorated over the dish.
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