Saba Misoni (Japanese Miso Mackerel Recipe)
Saba miso-ni is a cornerstone of Japanese home cooking, a dish most cooks can make from memory. Mackerel fillets are first doused with boiling water to remove surface proteins and odor, then placed skin-side up in a shallow pan with a sauce of white or red miso, soy sauce, mirin, sake, and sugar. Thick slices of ginger go in alongside the fish, neutralizing any remaining fishiness and lending a clean, sharp note to the broth. The pan is covered with a drop lid so the simmering liquid bastes the fillets continuously, building a glossy, caramelized miso coating on the surface. The finished fish is so tender it flakes at the touch of chopsticks, and the reduced sauce has concentrated into a thick glaze that clings to each piece. Served over steamed rice, a single fillet and a spoonful of sauce make a complete meal.
Adjust Servings
Instructions
- 1
Score the mackerel skin 2-3 times and slice ginger thinly.
- 2
In a small pot, bring water, mirin, sake, sugar, and soy sauce to a simmer.
- 3
Dissolve miso into the broth completely, then add ginger.
- 4
Place mackerel skin-side up, cover with parchment drop-lid, and simmer 10 minutes.
- 5
Remove lid and baste while reducing for 4 more minutes.
- 6
Plate and garnish with finely sliced scallion.
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