Ottogi

120G

Room Temperature

A seasoning for braised mackerel and cutlassfish that delivers deep umami flavor throughout the dish.

Ingredients

1 pack of Otoki mackerel and cutlassfish braising Sauce, 2 small mackerels (about 400g) or 1 hairtail (about 300g), 200g radish, 1/4 onion (40g), A bit of green onion, 350ml water

Instructions

1. Cut the radish into thick slices (about 1/5 cm thick) and boil them in a pot with water. Cover and cook over medium heat for 10 minutes.
2. When the radish is partially cooked, add the cleaned fish and the sauce. Cover and simmer over medium heat for 15 minutes.
3. Remove the lid, add the julienned onion and green onion, and simmer for another 5 minutes before serving.