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Hey guys, Yuto here (@sudachi.recipes)
Today's recipe is mackerel with miso! Exciting classic dish in Japan!
What is Saba No Misoni?
As I put as the title, it literally means "Simmered Mackerel With Miso". It is simmered together with:
- Soy sauce
- Sugar
- Sake
- Mirin
- Miso paste (I use awase/yellow miso)
- Ginger
It's safe to say that it is the most common mackerel dish in Japan!
Because of the saltiness and thick taste, it pairs very well with cooked white rice! Everyone loves it!
Mackerel can be quite a strong taste, but by cooking it with miso, the flavour becomes very balanced and delicious.
Other popular mackerel dishes in Japan
There are many ways to cook mackerel in Japan such as:
- Deep fried mackerel (鯖の竜田揚げ)
- Pickled deep-fried mackerel (鯖の南蛮漬け)
- Teriyaki mackerel (鯖の照り焼き)
- Grilled mackerel（鯖の塩焼き）
- Soused mackerel (締め鯖)
Believe it or not, mackerel is one of the most popular fish in Japan!
Teishoku
You can use this recipe to make a Japanese set meal called "teishoku" (定食).
Teishoku always consists of:
- Main dish (meat or fish)
- A bowl of white rice
- Miso soup
- Side salad and/or pickles
Teishoku meals are always hearty and filling, there are lots of small components so it feels nutritious and never boring. I always feel happy and satisfied after eating teishoku!
Simmered Mackerel With Miso (サバの味噌煮)
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
How to make Simmered Mackerel with Miso
Ingredients
- 2-3 Mackerel fillets
- 1 small piece Fresh ginger
- 200ml Water
- 1 tablespoon Awase (yellow) miso paste
- 1 teaspoon Soy sauce
- 1 tablespoon Sake
- 1 tablespoon Mirin
- 2 tablespoon Sugar
Instructions
- First, peel the skin off the ginger. (I recommend scraping it off with a spoon) Then cut it into thin slices.
- Score the mackerel with a cross on the skin side, about 2mm deep. It should be through the skin and lightly cutting the flesh inside.
- Add 200ml of water to a frying pan and place the mackerel fillets inside. Add the sliced ginger too. Heat up with a medium heat and bring it to the boil.
- Once boiling, add 1 tablespoon of miso paste, 1 teaspoon of soy sauce, 1 tablespoon of sake, 1 tablespoon of mirin and 2 tablespoon of sugar.
- For the next step, we used a “drop lid”. This is a piece of baking paper that has been scrunched up, pierced in the middle to make a 1cm hole and then pushed down onto the liquid, touching the surface. This helps to saturate the fish with minimum amount of broth and evenly cook.
- Simmer using a medium low heat for 10 mins.
- After 10 minutes are up, take the mackerel out and dish up, drizzle with a touch of sauce from the pan, make sure to include a few pieces of the ginger too.
- Serve with rice and miso soup.
- Enjoy!
Notes
If you're not a fan of mackerel, you can also use other white fish such as cod.
- Category: Fish
- Method: Drop lid
- Cuisine: Japanese
Keywords: Japanese mackerel recipe,how to make Japanese simmered mackerel with miso,miso mackerel recipe,miso fish recipe,Japanese miso recipe,simmered mackerel in miso,japanese mackerel
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