Egg-Coated Mackerel

Egg-Coated Mackerel

Mellow flavor and a side of veggies.

Cooking time
25 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 fillets

5 pods

20 g (0.7 oz)


2 Tbsp

2 tsp

(A) Mackerel Seasoning

a dash


a dash

a pinch


  1. Season the mackerel with (A) and set aside for some time.
  2. Julienne the snow peas, carrots and shiitake msuhrooms into strips. Stir-fry in sesame oil and and season with (B).
  3. Mix together the egg yolk, mayonnaise and light color soy sauce.
  4. Place the mackerel (patted dry) into an oven heated to 180C (356F) and allow to cook through for 7 to 8 minutes. Pat away any moisture again and then coat with (3). Place back into the oven and roast to perfection while being careful not to scorch.
  5. Arrange (4) on plates with a serving of (2) on the side.

Cooking Basics

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.


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