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

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


  • 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


  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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