📝 About This Recipe
A quintessential Japanese home-cooking classic, Saba no Miso-ni is a soul-warming dish that perfectly balances the fatty richness of Atlantic mackerel with the deep, umami-laden sweetness of fermented miso. This 'Nimono' (simmered dish) is celebrated for its ability to transform humble fish into a melt-in-your-mouth delicacy using traditional aromatics like ginger and sake to neutralize any fishiness. It is a nostalgic staple of the Japanese family table, offering a complex profile of salty, sweet, and savory notes that pair exquisitely with a bowl of steaming white rice.
🥗 Ingredients
Main Ingredients
- 2 large pieces Mackerel (Saba) fillets (cut into halves, bones removed if preferred)
- 1/2 teaspoon Salt (for drawing out moisture)
- 2-3 cups Boiling water (for parboiling/blanching the fish)
Aromatics
- 1 knob Fresh Ginger (about 2 inches; half sliced into rounds, half julienned for garnish)
- 1 stalk Green Onion (cut into 2-inch lengths)
The Simmering Liquid
- 1 cup Water
- 1/2 cup Sake (Japanese rice wine)
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sugar (granulated or cane sugar)
- 1 teaspoon Soy Sauce (for a hint of depth)
The Miso Paste
- 3 tablespoons Red Miso (Aka Miso) (can use Awase/mixed miso for a milder taste)
- 2 tablespoons Cooking Liquid (reserved from the pot to dissolve miso)
👨🍳 Instructions
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1
Prepare the mackerel by cutting each fillet in half diagonally. Lightly score the skin side with a shallow 'X' to prevent the skin from bursting and to help flavors penetrate.
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2
Sprinkle the fish lightly with salt and let it sit for 10 minutes. This draws out excess moisture and any residual 'fishy' scent.
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3
Perform 'Shimofuri' (parboiling): Place the fish in a colander and pour boiling water over it until the skin turns slightly white. Immediately rinse under cold running water and gently wash away any blood or scales.
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4
In a wide, shallow pan or skillet, combine the water, sake, mirin, sugar, and soy sauce. Add the sliced ginger rounds and the green onion lengths.
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5
Bring the liquid to a boil over medium-high heat. Once boiling, carefully place the mackerel pieces into the pan in a single layer, skin side up.
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6
Skim off any foam or impurities that rise to the surface using a fine-mesh skimmer or spoon to ensure a clean flavor.
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7
Place a 'drop lid' (Otoshibuta) or a piece of crumpled parchment paper directly onto the fish. This ensures the simmering liquid circulates over the top of the fish without needing to flip it, which keeps the delicate flesh intact.
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8
Reduce heat to medium-low and simmer for about 5-7 minutes.
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9
In a small bowl, take 2 tablespoons of the hot cooking liquid and whisk it into the miso paste until smooth and lump-free.
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10
Remove the drop lid and add the dissolved miso mixture into the pan. Swirl the pan gently or use a spoon to incorporate the miso into the sauce.
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11
Replace the drop lid and continue to simmer on low heat for another 10 minutes. The sauce should gradually thicken and become glossy.
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12
Remove the lid and spoon the sauce over the fish several times. Simmer for a final 2-3 minutes uncovered until the sauce reaches a syrupy consistency.
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13
Transfer the fish carefully to serving plates. Pour a generous amount of the thickened miso sauce over each piece.
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14
Garnish with the fresh julienned ginger (hari-shoga) on top for a bright, spicy contrast to the rich sauce.
💡 Chef's Tips
The 'Shimofuri' (boiling water) step is crucial; never skip it as it removes the oils that cause a strong fishy odor. Use Red Miso (Aka Miso) for a more robust, traditional flavor, or White Miso (Shiro Miso) if you prefer a sweeter, lighter profile. Do not overcook the fish in the first stage; mackerel can become dry if simmered too long before the miso is added. If the sauce is too thin at the end, remove the fish and boil the liquid down for a minute before pouring over the fillets. This dish actually tastes even better the next day as the miso deeply penetrates the fish; simply reheat gently.
🍽️ Serving Suggestions
Serve with a bowl of premium short-grain Japanese white rice to soak up the savory miso sauce. Pair with a light Miso Soup with Tofu and Wakame to complete a traditional 'Ichiju-Sansai' meal. Add a side of refreshing Sunomono (cucumber salad) to cut through the richness of the mackerel. A chilled glass of dry Junmai Sake or a hot green tea like Genmaicha complements the umami flavors perfectly. Include a side of blanched spinach or bok choy drizzled with a little sesame oil.