Cherry & Dennis Recipes
Japanese Miso-Simmered Mackerel
日式味噌煮鯖魚
Recipe overview
Japanese Miso-Simmered Mackerel, Saba Misoni, is a classic Japanese home fish dish: Saba means mackerel and Misoni means simmered in a miso-seasoned sauce. It is not Saikyo grilled fish, salt-grilled mackerel, teriyaki fish or miso fish soup. Debone, dry and score skin-on mackerel 2–3 times, briefly blanch the surface, then arrange skin-side up in boiling miso sauce under a drop lid over medium-low heat. Baste and naturally reduce until glossy but flowing. Never wash raw fish; thaw refrigerated and separate raw/cooked tools. Reach 63°C, opaque and flaking. Miso is high in sodium: do not add much salt or soy sauce. Heated mirin and sake are not guaranteed alcohol-free; check fish, soy, wheat and dashi labels, refrigerate and reheat leftovers thoroughly.
01
Ingredients
Main Ingredients
- 4 pieces, 700–800 g: thawed, deboned, skin scored 2–3 times Skin-on mackerel
- 30 g: 20 g slices for sauce, 10 g julienne to finish; 2 scallions optional Ginger
Miso simmering sauce
- 350 millilitres Japanese dashi or water
- 70 grams miso
- 3 tablespoons mirin
- 4 tablespoons Japanese cooking sake
- 2 tablespoons. Dissolve miso with hot broth first sugar
Final adjustment
- up to 1 teaspoon, dissolved in hot sauce miso
- up to 1/2 teaspoon, taste first sugar
02
Tools
- heavy-based pot or wok
- heavy-based pot or wok
- wooden spoon or spatula
- wooden spoon or spatula
- large bowl
- small bowl
- measuring cup
- tablespoon
- teaspoon
- knife
- cutting board
- tongs
- food thermometer
- heat-resistant gloves
03
Steps
Step 1
Step 1
Thaw refrigerated, inspect, never wash raw fish.
Step 2
Step 2
Debone, dry and score skin 2–3 times without cutting through.
Step 3
Step 3
Blanch surface 5–10 seconds; drain immediately.
Step 4
Step 4
Slice and julienne ginger; ready miso in bowl.
Step 5
Step 5
Boil dashi, mirin, sake, sugar and ginger.
Step 6
Step 6
Dissolve miso in 100 ml hot broth until smooth, return to pan.
Step 7
Step 7
Arrange mackerel skin-side up in one layer.
Step 8
Step 8
Cover with drop lid; gently simmer 8–10 minutes.
Step 9
Step 9
Remove lid and baste repeatedly; do not flip fish.
Step 10
Step 10
Thickest centre reaches 63°C, opaque and flaking.
Step 11
Step 11
Uncover and naturally reduce 3–5 minutes, still flowing.
Step 12
Step 12
Plate intact fish with sauce, ginger julienne, scallion and hot rice.
Common mistakes
- Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
Tips
Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
