Mackerel Ratatouille Pasta

Ingredients

2인분 기준<br> • [가정 간편식 재료] Mackerel(1마리=250g), Dried Radish Greens(30g), Radish(20g), Green Onion(20g), Cheongyang Chili(20g), Seasoning Sauce(75g)<br> • [추가 재료] Whole Tomato(200g), Eggplant(60g), Zucchini(90g), Shiitake Mushroom(40g), Tofu Noodles(50g), Bonito Flakes(2g), Basil Leaf(2g), Cooking Oil(20g), Water(3컵=600g)

Instructions

1. 1

   Add water, radish, and green onion to the pot, and once boiling, turn off the heat and add bonito flakes; after 30 minutes, strain through a sieve to make broth.

   
2. 2

   Slice the zucchini, eggplant, and shiitake mushroom 5mm thick. Coarsely chop the dried radish greens.

   
3. 3

   Wash the mackerel under running water, pat dry with paper towels, heat cooking oil in a pan preheated to 180℃, and grill the mackerel skin-side first, then both sides, for 10 minutes.

   
4. 4

   Using the leftover oil in the pan the mackerel was grilled in, stir-fry the dried radish greens, add whole tomato, and mash with a spatula.

   
5. 5

   Add broth (500g), the seasoning sauce, grilled mackerel, and the prepared zucchini, eggplant, and shiitake mushroom, and braise over medium heat.

   
6. 6

   Add cheongyang chili and tofu noodles and cook for about 2 more minutes, turn off the heat, plate, and top with basil leaf to finish.