Recipe
Dr. Hattori is Shocked! Michiba-Style Revolutionary Ginger Horse Mackerel | Rokusaburo Michiba's Home Cooking #125
Ingredients
- Horsemackerel: 1
- Mirin:6 parts
- Soysauce: 4 parts
- Ginger:to taste (finely julienned)
- Flour:1 part
- Potatostarch: 1 part
- Vegetableoil: to taste
- Watercress:to taste
- Cherrytomatoes: to taste
- Redcabbage: to taste
- Sudachicitrus: 1
About "Ginger Horse Mackerel (Aji no Shogayaki)"
Rokusaburo Michiba presents a revolutionary ginger 'shogayaki' using horse mackerel instead of pork. Horse mackerel is filleted using the Daimyo-oroshi method, marinated in a golden ratio sweet soy sauce (6 parts mirin to 4 parts soy sauce), and stuffed with julienned ginger. Coated in a blend of flour and potato starch (1:1 ratio) and pan-seared, this dish is finished with a rich glaze that perfectly enhances its texture and flavor.
Tips for Making "Ginger Horse Mackerel (Aji no Shogayaki)"
-
Prep
- Remove the scutes by inserting the knife at an angle near the tail and sliding it smoothly. Carefully remove pinbones with tweezers for a pleasant texture.
-
Filleting
- Use the Daimyo-oroshi method to leave a bit of flesh on the bone, then shave off the rib bones for a clean, beautiful finish.
-
Seasoning
- Marinate for 3 minutes in a 6:4 golden ratio of mirin and soy sauce. Stuffing julienned ginger inside the flesh enhances its aroma and texture.
-
Searing
- Dust lightly with the flour blend, sear slowly skin-side down for crispiness, and finish by reducing the sauce to create a beautiful glaze.
Ingredients for "Ginger Horse Mackerel (Aji no Shogayaki)"
11 items* Tap ingredient names to find on Amazon
How to Make "Ginger Horse Mackerel (Aji no Shogayaki)"
- 1
Prep the Horse Mackerel
Remove the scutes (zeigo) near the tail of the horse mackerel by inserting the knife at an angle and sliding it smoothly toward the tail. Cut off the head diagonally near the pectoral fins and remove the innards. Wash with water, clean the inside of the cavity thoroughly using your thumb, and pat dry completely.
- 2
Fillet Using Daimyo-Oroshi
Fillet the horse mackerel using the 'Daimyo-oroshi' technique, leaving a bit of flesh on the backbone. Slide the knife smoothly along the bone in one motion to fillet beautifully without damaging the flesh. Shave off the rib bones from the fillets.
- 3
Remove Pinbones
Carefully remove any remaining pinbones using fish tweezers to ensure a pleasant texture.
- 4
Marinate in Sweet Soy Sauce
Prepare the marinade with a ratio of 6 parts mirin to 4 parts soy sauce, and submerge the fillets for about 3 minutes. Remove once they are beautifully colored.
- 5
Stuff with Julienned Ginger
Gently open the marinated fillets and stuff a generous amount of finely julienned ginger inside the flesh.
- 6
Coat with Flour Blend
Lightly dust the horse mackerel with a 1:1 blend of flour and potato starch using a pastry brush.
- 7
Sear and Glaze
Heat a small amount of oil in a pan and sear the horse mackerel skin-side down. Cook slowly, being careful not to burn it. Once the skin is crispy and fragrant, flip and cook the other side. To finish, pour the remaining marinade into the pan and reduce it, coating the fish thoroughly.
- 8
Plate and Serve
Cut the cooked horse mackerel into bite-sized pieces and place them over a salad of watercress, cherry tomatoes, and red cabbage. Serve with a wedge of sudachi citrus.
Food Science
Coating the horse mackerel with a blend of flour and potato starch before cooking locks in moisture and umami, keeping the fish juicy while helping the sauce adhere. Additionally, the inosinate in the fish and the glutamate in the soy sauce create an 'umami synergy' that develops a deep, rich flavor. Finally, the acidity of the sudachi citrus balances the sweetness of the mirin and the saltiness of the soy sauce, harmonizing the five basic tastes while neutralizing any fishy odor for a refreshing finish.
Detailed Commentary on "Ginger Horse Mackerel (Aji no Shogayaki)"
* Content organized by topics from the video.
A Shocking Twist: Ginger Fish Instead of Pork
The ginger 'shogayaki' proposed by Chef Rokusaburo Michiba features horse mackerel instead of the traditional pork. While pork is the standard for this classic dish, Chef Michiba confidently declares, 'I'm going with horse mackerel,' leaving Dr. Yukio Hattori utterly shocked. Chef Michiba even writes 'Ginger Horse Mackerel' on the menu card with bold brushstrokes. Dr. Hattori chuckles, saying, 'I never expected this; you always surprise us,' but is highly intrigued. The studio is filled with anticipation and wonder at the 93-year-old Iron Chef's revolutionary idea that defies culinary norms.
Mastering the Prep: Removing the Scutes
Cooking begins in the kitchen with the prep of the fresh horse mackerel. Chef Michiba demonstrates how to remove the tough scutes (zeigo) near the tail. By inserting the knife at a slight angle and sliding it smoothly toward the tail, they come off effortlessly. Next, he cuts off the head diagonally near the pectoral fins and removes the innards. After washing, he uses his thumb to clean the belly cavity thoroughly before patting it dry. The staff watches in awe at his fluid, efficient knife work.
The Daimyo-Oroshi Filleting Method
Next, the horse mackerel is filleted into three pieces. Chef Michiba uses the Daimyo-oroshi technique, a luxurious method that leaves a bit of flesh on the bone. Sliding the knife along the backbone in one swift motion allows him to fillet beautifully without damaging the delicate flesh. After shaving off the rib bones, he meticulously removes the remaining pinbones with fish tweezers. Chef Michiba chuckles, 'A few bones wouldn't bother me,' but continues carefully for the diner's comfort. This meticulous prep ensures a perfect texture and taste.
Golden Ratio Sauce & Stuffed Ginger
The prepped fillets are marinated in Chef Michiba's signature sauce: a sweet soy sauce blended at a golden ratio of 6 parts mirin to 4 parts soy sauce (or 1.5:1). The fish is submerged for about 3 minutes to absorb the flavors. Once beautifully colored, the fillets are removed and gently sliced open. A generous amount of finely julienned ginger is stuffed inside. Dr. Hattori is highly impressed by this unique idea of stuffing the ginger rather than applying it outside, remarking, 'Ah, I see, this truly is ginger-style!' Assistant Chef Nishizawa also expresses amazement.
Searing with a Crispy Flour Coating
The stuffed fillets are lightly dusted with a special flour blend (1:1 ratio of flour and potato starch) using a pastry brush. A small amount of oil is heated in a pan, and the fish is seared skin-side down. Cooking slowly over controlled heat prevents burning. Once the skin is crispy and fragrant, the fillets are flipped to cook the flesh side. Finally, the remaining sweet soy sauce marinade is poured into the pan and reduced to coat the fish. The dish is ready once the sauce bubbles and glazes the fish beautifully.
Tasting and the Secret Behind the Fish
The cooked fish is cut into bite-sized pieces, placed over a salad of watercress, cherry tomatoes, and red cabbage, and finished with a wedge of sudachi. Upon tasting, Dr. Hattori praises it highly: 'The contrast between the tender fish and the crunchy ginger inside is fantastic.' Chef Michiba reveals his strategic reason for choosing fish over pork: 'I knew I couldn't compete using the same pork, so I went with fish. I wanted to elevate affordable, everyday horse mackerel.' Dr. Hattori concludes with a smile, 'I am thoroughly satisfied.'
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