How To Make Saba Misoni (Mackerel Simmered in Miso) (Recipe) 鯖の味噌煮レシピ (作り方)

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Scrape the skin off the ginger knob and slice it thinly. Keep half the slices for cooking the fish and julienne the rest for garnish.
2. Cut each mackerel fillet in half on a slant. Make a shallow cross cut on the skin side of the thickest part.
3. Blanch each fillet in boiling water briefly, then shock it in ice water and clean off any blood or impurities. Set aside.
4. In a saucepan, combine 4 Tbsp water, 4 Tbsp sake, 2 Tbsp mirin, 2 Tbsp sugar, 2 Tbsp of the miso and the half of the ginger slices. Bring to a boil over medium heat while stirring.
5. Lay the mackerel in a single layer, skin side up, in the boiling sauce. Reduce to medium-low, cover with a drop lid and simmer gently for 13–15 minutes.
6. Remove the drop lid and take one fillet out onto a plate. Dissolve the remaining 2 Tbsp miso into the sauce, then return the fillet and drizzle with 1 tsp soy sauce.
7. Tilt the pot to coat the fish with the sauce, spooning sauce over it a few times.
8. Turn off the heat, cover and let the fish cool for 30 minutes.
9. Reheat uncovered over medium heat, spooning the sauce over the fish, taking care not to burn the miso sauce. Plate the fish, drizzle with sauce and garnish with the julienned ginger.
10. Leftovers keep in an airtight container in the fridge for up to 2 days.

Summarized from Just One Cookbook's video. Watch it for the details.

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