Saba Misoni

Saba Misoni (Simmered Mackerel in Miso Sauce)

Course: Main Course
Cuisine: Japanese
Keyword: Mackerel with miso, simmered Mackerel
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Author: Nami

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.



  • 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.