Miso Saba

I feel a little bit ashamed for not posting on a regular base at the moment. Life it hectic. We work a lot, sleep a lot and in between the daily routines, we bought a house (omg pinch me). Of course I still cook every day and I do take pictures of it. I simply forget to post them. This miso saba (mackerel) is from the amazing book called 'Homakase' from Oof Verschuren and it's a winner. Of course I got the mackerel from my favorite fishmonger, @monkfish_by_de_graaf Marinade the mackerel over night in 4 tbsp sake, 4 tbsp mirin and 4 tbsp miso. Rinse and pat dry. Grill and serve over (sushi) rice. The shitake mushrooms I cooked in 300 ml dashi, 2 tbsp mirin, 2 tbsp sugar, 2 tbsp soy sauce, some slices of ginger and a pince of salt, until the sauce is thick and glossy. The sweet carrots are cooked first and than covered in a reduction of 2 tbsp sugar, 1 tbsp butter, 2 tbsp soy sauce, 1 tsp sesame oil and 1 tsp sesame seeds. For the Silken sofu make a sauce with 2 tbsp soy sauce, ½ tbsp sesame oil, 1 tsp honey, ½ tsp sesame seeds, 1 minced garlic clove, 1 green onion, ½ chilli pepper, minced garlic and 1 tsp gochugaru. All this was made with the a-ma-zing Tomasu soy sauce from @boerbakkerbert Their soy sauces are to die for and it's so amazing that it's all produces right around the corner in the Netherlands. Give them a try.