Mackerel ‘Chashu’ Don: A Unique Japanese-Inspired Rice Bowl
[Easy Home Meal] Mackerel Chashu Don for a Quick & Delicious Meal
We’ve recreated Japan’s beloved Chashu Don using Mackerel, a staple fish that’s readily available and affordable. Traditionally made with pork belly, this version uses tender and flavorful mackerel, braised in a savory-sweet soy sauce mixture. Mackerel is easy to prepare and has a mild flavor, making it versatile for various dishes. This recipe aims to showcase how mackerel can offer a similar satisfying texture and an even more appealing taste compared to pork. It’s designed to be straightforward, perfect for beginners looking to try something different and delicious.
Mackerel ‘Chashu’ Don Ingredients- 1 whole Mackerel (approx. 300-400g), cleaned
- 1 Egg (yolk only)
- 50g Spring onions (about 5-7 stalks)
- 50g All-purpose flour or tempura flour (about 1/2 cup)
Braising Sauce- 100ml Soy sauce (about 1/2 cup)
- 100ml Water (about 1/2 cup)
- 1 Tbsp Oligodang (corn syrup) or honey
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Vinegar
- 1-2 Dried chili peppers (optional)
- A little grated or minced ginger
- A small piece of white part of leek, finely chopped
- 100ml Soy sauce (about 1/2 cup)
- 100ml Water (about 1/2 cup)
- 1 Tbsp Oligodang (corn syrup) or honey
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Vinegar
- 1-2 Dried chili peppers (optional)
- A little grated or minced ginger
- A small piece of white part of leek, finely chopped
Cooking Instructions
Step 1
For this special Mackerel ‘Chashu’ Don, we’re using one whole mackerel, easily found at any market. Ensure the fish is cleaned, with bones and innards removed.
Step 2
Let’s gather all the ingredients needed to create this delicious Mackerel ‘Chashu’ Don. You’ll need the fresh mackerel, an egg, spring onions, and all the components for the flavorful braising sauce.
Step 3
Finely mince the cleaned mackerel into small pieces, about 1cm in size. You can include the skin for added texture and flavor. Make sure to mince thoroughly to avoid any bones.
Step 4
In a bowl, combine the minced mackerel with 50g of flour, a bit of grated ginger, and the egg white. Add a pinch of salt and a dash of soy sauce or fish sauce to enhance the umami. Mix well until it forms a cohesive paste. If it’s too wet, add a little more flour; if too dry, add a touch of water to reach a workable consistency.
Step 5
Shape the mackerel mixture into small, rectangular blocks, resembling traditional ‘chashu’ pieces. Aim for a size that sits nicely on top of a bowl of rice.
Step 6
Heat about an inch of cooking oil in a pan to 180°C (350°F). Carefully place the shaped mackerel pieces into the hot oil and fry until golden brown and crispy on both sides. Remove them and drain excess oil on paper towels.
Step 7
In a small saucepan, combine 100ml soy sauce, 100ml water, 1 Tbsp oligodang, 1 Tbsp mirin, and 1 Tbsp vinegar. Add the dried chili peppers, grated ginger, and chopped leek whites to the sauce. Bring this mixture to a simmer.
Step 8
Once the sauce is simmering, gently add the fried mackerel ‘chashu’ pieces. Let them braise over medium-low heat for about 5-7 minutes, allowing the flavors to meld and the mackerel to absorb the sauce. Be careful not to break the pieces while they cook.
Step 9
Finely chop the spring onions. These will be used as a fresh garnish for the donburi.
Step 10
Serve a generous portion of hot steamed rice in a bowl. Arrange the braised mackerel ‘chashu’ pieces attractively on top. Carefully place the egg yolk in the center of the bowl.
Step 11
Finally, drizzle some of the remaining braising sauce over the rice and mackerel. Sprinkle the chopped spring onions generously on top. For an extra touch of flavor and visual appeal, garnish with slivered ginger, dried chili, and toasted sesame seeds. Your delicious Mackerel ‘Chashu’ Don is now ready to enjoy!
