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Simmered Miso Mackerel (Saba no Misoni)

A comforting and flavorful Japanese dish featuring succulent mackerel simmered in a rich miso sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 325
Ingredients Method Notes

Ingredients
  

Mackerel Preparation
  • 2-4 fillets Mackerel fillets Rich in flavor and omega-3 fatty acids.
  • 150 ml Water For cooking.
  • 150 ml Sake Good quality is recommended.
  • 2 tbsp Mirin Adds sweetness.
  • 1 tbsp Sugar Enhances sweetness.
  • 20 g Ginger root Sliced for flavor.
  • 2 tbsp Yellow miso paste Creamy texture.
  • 2 tsp Japanese soy sauce Choose a high-quality soy sauce.
  • 50 g Japanese leek Cut into 5cm pieces.
  • 6 pieces Shishito peppers (optional) Adds sweetness and smoky flavor.

Method
 

Preparation
  1. Score the mackerel fillets with a cross on the skin side, about 2mm deep.
  2. Pour freshly boiled water over the mackerel and let it sit for about 10 seconds.
  3. Transfer the mackerel to ice cold water and clean the surface with tongs.
  4. Pat the fillets dry with a paper towel.
Cooking
  1. In a large pan, combine 150 ml water, 150 ml sake, 2 tbsp mirin, 1 tbsp sugar, and 20 g sliced ginger. Bring to a boil.
  2. Reduce the heat and add the mackerel, skin side up. Spoon cooking liquid over for 1-2 minutes.
  3. Cover with a drop lid and simmer gently for 10 minutes.
  4. In a small bowl, mix 2 tbsp yellow miso paste, 2 tsp soy sauce, and 2-3 tbsp hot cooking liquid.
  5. Add the miso mixture, 50 g Japanese leek, and 6 shishito peppers to the pan.
  6. Simmer without a lid, occasionally spooning liquid over the mackerel until reduced by half.
  7. Transfer to serving plates and garnish with finely sliced ginger.

Notes

Letting the mackerel marinate in the miso mixture for about 30 minutes before cooking enhances flavors. Adjust sugar and mirin for sweetness preference. Freezing mackerel before cooking preserves flavor and texture.