About Saba no Misoni (Mackerel Simmered in Miso)
Saba no Misoni (Mackerel Simmered in Miso) is a beloved Japanese home-cooked dish featuring rich, tender mackerel simmered in a savory miso-based sauce. The miso helps reduce the strong smell often associated with mackerel, resulting in a smooth, well-balanced flavor. It's a perfect match for steamed white rice and remains a comforting favorite in many Japanese households.
The fish used in this dish, "saba" (mackerel), is a blue-backed fish widely caught in the waters surrounding Japan. It's packed with high-quality protein and essential omega-3 fatty acids like DHA and EPA. Simmering bone-in fillets not only enhances the natural umami but also creates a hearty and satisfying main dish.
Saba no Misoni is a hallmark of Japan’s miso-based cuisine. The technique of simmering fish in miso dates back to the Edo period, and it became especially common in home kitchens from the Meiji era onward. Miso, a fermented seasoning, adds depth of flavor and boosts the dish’s nutritional value while reflecting the time-tested wisdom of Japanese cooking in a humid climate.
20 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 mackerel filets (fresh preferred over frozen)
- 1 Welsh onion stalk
- A8 tbsp. water
- A8 slices thinly-sliced raw ginger
- A3 tbsp. miso
- A3 tbsp. cooking sake
- A3 tbsp. Japanese sweet rice wine (mirin)
- A2 tbsp. sugar
- boiling water for rinsing the mackerel (as needed)
INSTRUCTIONS
Preparation
《Preparing the mackerel》
Fillet the mackerel if necessary, then cut each fillet in half crosswise. Make shallow cuts in 1/2-inch intervals along the skin of each piece.
Place the mackerel in a strainer with the cut-face up and gently pour hot water over each piece. Remove any dark red, blood-stained meat and blot excess water with a paper towel.
Cut the Welsh onion into 2 1/2-inch cylinders and make shallow cuts along both sides every 1/4 inch.
- 1
Pour water, ginger slices, white miso, cooking sake, Japanese sweet rice wine (mirin), and sugar into a bowl and stir together. Pour the mixture into a saucepan or frying pan and bring to a boil.
Lay the mackerel in the pan so that the pieces do not overlap, then add the Welsh onions. Place a drop-lid directly on the mackerel and let simmer on low to medium heat for 6-8 minutes. if you do not have a drop-lid, you can cut a paper towel to the size of the pan.
- 2
Gently remove the mackerel and onions from the pan, taking care not to let the fish fall apart, and plate them. Allow the remaining sauce to simmer for an additional 3-4 minutes until it thickens, then pour over the plated mackerel and onions.
RecipeID
23
Tips & Notes
Ginger and Welsh onions are also used when cooking blue-backed fish in order to combat their distinctive fishy smell.
・"Marbling" is an important step in preparing fish for cooking in Japan. While it depends on the type of fish, fish of the blue-backed red-meat varieties are commonly prepped by pouring hot water over them to decrease their odor and dispel any bloody parts.
Marbling the fish results in a more refined flavor and beautiful color in the finished dish.
・Poaching the fish for too long makes it soft and fragile. Adhere to the proper cooking times and temperatures in order to not over-cook the fish.
・Adding seasonal vegetables of your choice can give additional color to the dish. In Japan, some common vegetables to add to poached and boiled dishes are Welsh onions, burdock root, and Japanese radishes.
・This recipe uses white miso, but red miso can also be used for a delicious twist. Red miso is the most commonly-used type of miso in Nagoya.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.