Saba Miso Ni
Tender mackerel slowly simmered in a rich sweet-and-savory sauce of miso, ginger, sake, and mirin.
Ingredients
- mackerel fillet4 fillet
- fresh ginger20 g
- water150 ml
- sake50 ml
- mirin50 ml
- sugar35 g
- soy sauce15 ml
- miso paste60 g
Instructions
Pat the mackerel fillets dry, remove any bones if needed, and score the skin with 2–3 shallow diagonal cuts. Slice the ginger into thin strips.
In a wide pot or deep skillet, combine water, sake, mirin, sugar, and soy sauce, add the ginger, and bring to a boil.
Place the mackerel fillets skin-side up in the boiling liquid in a single layer, without overlapping, and simmer over medium heat for 5 minutes.
Ladle a few spoonfuls of the hot broth into a bowl, stir in the miso paste until smooth, then return the mixture to the pot.
Cover the fish with a dampened sheet of parchment or a drop lid and simmer gently for another 10–12 minutes, basting the fillets with the sauce from time to time.
Remove the cover and let the sauce boil gently for 1–2 minutes to thicken slightly, without turning the fish.
Serve saba miso ni hot, spooning the thick miso sauce over the fillets.
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