Mackerel Simmered with Miso (Saba Misoni, 鯖の味噌煮)

Traditional simmered fish. With some little tips make mackerel soft and juicy.

Ingredients

  • Mackerel fillets: 4
  • Sliced ginger: 7~8
  • Sugar: 2 tbsp
  • Water: 1.5 cups
  • Miso paste: 3 tbsp
  • Soy sauce: 1 tsp
  • Vinegar: 1 tsp

Instructions

  1. Rinse mackerel fillets with running water well. Make an incision on the skin side. This process prevents the skin from shrinking and breaking when they simmer.
  2. Slice a chunk of ginger. Mix miso, soy sauce and vinegar.
  3. Put the mackerel fillets in a colander, and pour boiling water to remove their smell. Rinse the fillets again with running water.
  4. Put sliced ginger, sugar and water in a frying pan and heat. When they boil, add mackerel fillets and boil over medium heat for 2~3 minutes with covering a lid.
  5. Remove the lid and dissolve miso mixture with a scoop of broth in a ladle. Pour the miso broth to fillets.
  6. Drop a piece of aluminium foil directly on the fish to cover it entirely (otoshibuta) and simmer for 7 minutes.
  7. Remove the aluminium foil and simmer with pouring the broth over the fillets until it becomes thick.
  8. Now your mackerel simmered with miso sauce is ready. いただきます(Itadakimasu)!

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