📝 About This Recipe
Saba no Miso-ni is a cornerstone of Japanese home cooking, featuring succulent mackerel fillets gently simmered in a rich, sweet, and savory miso reduction. The combination of fatty, omega-3-rich fish and the deep fermentation of miso creates a profound 'umami' profile that is both comforting and sophisticated. This dish perfectly balances the bold flavors of the sea with the aromatic warmth of ginger, making it a beloved staple in Japanese kitchens and high-end izakayas alike.
🥗 Ingredients
Main Ingredients
- 2 fillets Mackerel (Saba) (fresh, bone-in or boneless, cut into halves)
- 1 knob Ginger (about 2 inches, half sliced into rounds, half julienned for garnish)
- 2-3 cups Boiling water (for blanching the fish)
Simmering Liquid
- 1 cup Water
- 1/2 cup Sake (Japanese rice wine)
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Soy Sauce (for a hint of saltiness)
The Miso Base
- 2 tablespoons Red Miso (Aka Miso) (provides deep, robust flavor)
- 1 tablespoon White Miso (Shiro Miso) (adds a delicate sweetness)
For Garnish
- 2 stalks Green Onions (thinly sliced on the bias)
- 4 pieces Shishito Peppers (lightly charred or simmered with the fish)
👨🍳 Instructions
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1
Prepare the mackerel by cutting each fillet into two equal pieces. On the skin side, make a shallow 'X' or two parallel slits; this prevents the skin from bursting and allows the sauce to penetrate.
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2
Place the mackerel pieces in a colander and pour boiling water over them. This process, called 'Shimofuri,' removes excess fishiness and impurities. Immediately rinse under cold water and gently pat dry with paper towels.
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3
Prepare the ginger: slice half of it into thin rounds (to be simmered) and julienne the remaining half into very fine needles (Hari-shoga) for garnish. Soak the julienned ginger in cold water for 5 minutes to remove bitterness.
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4
In a wide, shallow pan or skillet, combine the water, sake, mirin, sugar, soy sauce, and the ginger slices. Bring the mixture to a boil over medium-high heat.
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5
Once the liquid is boiling, carefully place the mackerel pieces into the pan, skin-side up. Ensure they are in a single layer.
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6
Use a spoon to baste the tops of the fish with the hot simmering liquid for about 1 minute.
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7
Place an 'Otoshibuta' (a drop-lid) or a piece of parchment paper cut to the size of the pan directly on top of the fish. This ensures the top of the fish cooks and absorbs flavor without needing to flip it.
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8
Reduce the heat to medium-low and simmer for about 6-8 minutes.
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9
While the fish is simmering, place the miso pastes in a small bowl. Ladle about 1/4 cup of the hot simmering liquid into the bowl and whisk until the miso is completely dissolved and smooth.
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10
Remove the drop-lid and pour the dissolved miso mixture into the pan. Swirl the pan gently to incorporate the miso into the sauce.
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11
Continue to simmer uncovered for another 5-7 minutes. Occasionally baste the fish with the thickening sauce until the liquid has reduced to a syrupy consistency.
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12
During the last 2 minutes of cooking, add the shishito peppers to the pan to soften them in the sauce.
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13
Carefully transfer the mackerel to serving plates. Pour a generous amount of the thickened miso sauce over each piece.
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14
Garnish with a mound of the julienned ginger (drained) and sliced green onions. Serve immediately while hot.
💡 Chef's Tips
Always use the 'Shimofuri' (boiling water) technique; it is the secret to a clean, non-fishy taste. If you don't have a drop-lid, a piece of aluminum foil with a few holes poked in it works perfectly. Do not boil the sauce vigorously after adding the miso, as high heat can destroy the delicate aroma of the fermented paste. For a deeper flavor, let the fish sit in the sauce for 10 minutes after turning off the heat before serving. Adjust the ratio of red to white miso based on your preference; more red miso results in a saltier, bolder dish.
🍽️ Serving Suggestions
Serve with a bowl of steaming Japanese short-grain white rice to soak up the extra miso sauce. Pair with a crisp, chilled Daiginjo Sake to cut through the richness of the mackerel fat. A side of lightly pickled cucumbers (Sunomono) provides a refreshing acidic contrast. Accompany with a simple Wakame and Tofu Miso Soup for a complete, traditional 'Teishoku' meal. Try serving with a cold glass of roasted Hojicha tea for a nutty, earthy finish.