Saba no Misoni: Mackerel Simmered in Miso, with Spice

Saba no Misoni: Mackerel Simmered in Miso, with Spice

Saba no misoni, mackerel simmered in miso, is a cornerstone of Japanese home cooking. Add the flavour of spices and herbs and it becomes remarkably aromatic. Good enough that you may find yourself eating rather more rice than you meant to.

Ingredients (serves 4)

• Mackerel fillets: 4 pieces
• Spring onion (negi): 1/2
• Grated ginger: 2 tbsp
• Water: 200ml
• Miso: 2 tbsp
• Dish: 2 tsp
• Seasoning liquid
• Cooking alcohol: 100ml
• Mirin: 4 tbsp
• Sugar: 2 tsp
• Soy sauce: 1 tbsp

Preparation

• Make shallow cuts in the skin side of the mackerel.
• Cut the spring onion into 4cm lengths. Slice a small amount into thin rounds to use as a topping.

Method

1. Put 200ml of water into a frying pan and bring it to the boil.
   
   
2. Add the seasoning liquid, the grated ginger and the spring onion to the boiling water, stir together and bring back to the boil.
   
   
3. Add the mackerel, skin side up, and simmer over medium heat, spooning the liquid over the fish as it cooks.
   
   
4. When the colour of the mackerel has changed, set a drop lid on top, turn the heat to low and simmer for 5 minutes.
   
   
5. Take off the lid, stir the miso into the cooking liquid until dissolved, add 2 tsp of Dish, and simmer for about 10 minutes still over low heat.
   
   
6. Arrange in a bowl, spoon over the cooking liquid, top with the finely sliced spring onion and serve.