Rika's TOKYO CUISINE: Stewed Mackerel with Miso

Japanese love fish. Rika will teach you a stewed fish recipe you can make at home. Today's theme is the standard home-made dish, Misoni, Stewed Mackerel with Miso!
Rika's recipe is Korean-style and spicy so it is good for people who are not so keen on fish.

Stewed Mackerel with Miso [Ingredients] *Serves 2 1 mackerel fillet 8 thin slices of fresh ginger 1 tbsp miso 1 tbsp gochujang 1 tbsp sugar 2 tbsp mirin 1 tbsp soy sauce 3 tbsp sake 2/3 cup / 130ml water [Method] 1. Cut the fillet in half. Blanch in boiling water for 10 seconds, take it out when it becomes opaque, then, soak in cold water. 2. Slice the ginger. 3. Combine the miso, with the gochujang and other ingredients, place the mixture in a frying pan, simmer and stir over medium heat. 4. Place the mackerel fillet skin-side up. Add the ginger slices, Then cover with a paper towel with a hole in the center. 5. Cook for 20 minutes over low heat, and it's done. Chicken and Grated Daikon Soup [Ingredients] *Serves 2 1/2 chicken thigh 1 cup water 1 cup grated daikon radish 2 tbsp sake 1 tsp sesame oil 1 tbsp nam pla (Thai fish sauce) 1 pinch of salt Watercress, for garnish [Method] 1. Cut the chicken into bite-size pieces. Grate the daikon radish. 2. Add the chicken and water, to a pan, and cook over medium heat. Once it boils, skim, lower the heat and cook for 10 more minutes. 3. Remove from the heat and leave for another 10 minutes. 4. Reheat the soup. Add the sake, sesame oil, nam pla and grated daikon radish. 5. Have a little taste, and adjust with salt if needed. Arrange the soup into a bowl and top with watercress. Sautéed Spinach [Ingredients] *Serves 2 1 bunch spinach 1 clove garlic 1 dried red chili pepper 1 tsp soy sauce 1 pinch of salt 1 tbsp sake 3 tbsp water 1 tsp vegetable oil [Method] 1. Cut the spinach