Mackerel Simmered in Miso (saba no miso-ni, さばの味噌煮) is a staple of traditional Japanese home-cooking which features mackerel fillets simmered in a rich, sweet and savory broth made from miso, sugar, sake, and mirin. This dish delivers richly-seasoned blue fish, high in DHA and EPA, that pairs deliciously with white rice.
This recipe simplifies the simmering process, yet results in a meltingly tender and fluffy fish with only a short cooking time. It is also great for meal prep and can be both refrigerated and frozen.
15 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 chub mackerel fillets
- 2 tsp sake
- 3 tbsp fresh ginger, julienned (0.7 oz. / 20g)
- Japanese long green onion, to taste (or substitute a thick scallion)
- A4 tbsp water
- A3 tbsp sake (or white wine)
- A3 tbsp mirin (sweet rice wine)
- A2.5 tbsp miso (soybean paste)
- A2 tbsp sugar
- A1 tsp soy sauce
INSTRUCTIONS
- 1
Sprinkle the mackerel fillets with 2 tbsp. of sake and let sit for 5 minutes. Rinse with water and pat dry with a paper towel. Cut a shallow cross (x) into the skin side of each fillet.
- 2
In a frying pan, mix the (A) ingredients (water, 3 tbsp. sake, mirin, miso, sugar, and soy sauce) and the julienned ginger. Add the mackerel skin-side up, cover with an aluminum foil drop-lid, and cover the pan with a lid.
- 3
Cook over medium-low heat for about 2 minutes until boiling. Maintain the heat setting and continue to simmer for about 5 minutes, checking occasionally to prevent scorching. Remove the mackerel to a plate.
- 4
Reduce the remaining simmering liquid over medium heat. Once it becomes slightly thick, pour it over the mackerel.
- 5
Garnish with julienned long green onion and serve.
RecipeID
625
Tips & Notes
・The sauce's flavor is on the stronger side. Adjust the (A) ingredients to taste.
・Check occasionally during simmering to prevent scorching.
・The finished dish can be frozen in a resealable bag. To thaw, transfer to the refrigerator, or reheat in the microwave after natural defrosting.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.