Saba Misoni (Mackerel Simmered in Miso)
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.
(½ lb, 227 g)
For the Miso Sauce
(I use koji miso and awase miso)
Rinse mackerel in cold water and pat dry with a paper towel. Make a cross incision on the skin side.
In a small saucepan, whisk together the ingredients for the miso sauce and bring it to a boil on medium heat.
When boiling, place mackerel in the saucepan, skin side top. Reduce heat to medium-low heat and put an
otoshibuta (drop lid)
. Gently simmer for 8-10 minutes.
Lastly, drizzle soy sauce and stir well by shaking the saucepan. Remove from heat and serve the fish on a plate. Drizzle a bit of the sauce and ginger on top and serve immediately.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.
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