Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Saba Misoni (Simmered Mackerel in Miso Sauce) 鯖の味噌煮

Jump to Recipe Discussion
  • This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.

    saba misoni |

    I realized I haven’t posted a Japanese fish dish for a while so today I want to share a very easy and simple recipe. The featured fish will be Mackerel and the Japanese name is Saba. Does that ring a bell yet? You probably have seen Saba Shioyaki (Salt Broiled Mackerel) on a menu at a Japanese restaurant. However, today’s recipe Saba Misoni is not broiled but simmered in a miso-based sauce. This dish is very common dish in Japan and my mother made it just as often as Saba Shioyaki.

    saba misoni |

    Similar Recipes:

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    4.58 from 7 votes
    Saba Misoni
    Saba Misoni (Simmered Mackerel in Miso Sauce)
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins

    Saba Misoni is simmered in a miso-based sauce.  This dish is very common dish in Japan and my mother made it just as often as Saba Shioyaki.

    Course: Main Course
    Cuisine: Japanese
    Keyword: Mackerel with miso, simmered Mackerel
    Servings: 2
    Author: Namiko Chen
    • 2 fillet mackerel (saba) (2 fillet = 0.5 lb)
    • ½ tsp soy sauce
    • ½ cup water
    • 2 Tbsp miso (I use Awase Miso: mix of red and white miso)
    • 2 Tbsp sugar
    • 2 Tbsp sake
    • 1 Tbsp ginger (sliced)
    1. Gather all the ingredients.

      Saba Misoni 1
    2. Rinse mackerel in cold water and pat dried. Make a cross incision on the skin side.
      Saba Misoni 2
    3. In a small saucepan, combine all the ingredients for Seasonings and bring it to a boil. Stir well so that miso is completely dissolved.
      Saba Misoni 3
    4. When boiling, place mackerel in the pan, skin side top. Reduce heat to medium heat and put an otoshibuta on (not the regular lid). Simmer for 8-10 minutes.
      Saba Misoni 4
    5. Add soy sauce and stir well by shifting the pan. Remove from heat and serve the fish on a plate. Pour extra sauce on top. Garnish with green onion and carrot flower petal. Serve immediately.
      Saba Misoni 5
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


    Make It Into A Meal

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    What type of comment do you have?


  • silei wrote:
    • Nami wrote:
  • Jelly wrote:
    • Nami wrote:
      • Jelly wrote:
        • Nami wrote:
  • maria andriana wrote:
    • Nami wrote:
  • Cassandre wrote:
    • Nami wrote:
  • Fen wrote:
    • Nami wrote:
  • Deborah Sakamoto wrote:
    • Nami wrote:
  • Eileen Szie wrote:
    • Nami wrote:
  • Yvette wrote:
  • Tess wrote:
    • Tess wrote:
    • Nami wrote:
  • Saskia wrote:
  • Jen wrote:
    • Naomi @ Just One Cookbook wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails.

    For information about our privacy practices, please visit our website.

    No thanks, I am not interested