How to Cook Saba no Misoni - Simmered Mackerel in Miso Sauce

Monday, July 17, 2017

How to Cook Saba no Misoni - Simmered Mackerel in Miso Sauce

This weekend, my husband purchased mackerels at Japanese supermarkets, and he cooked this saba no misoni for dinner. Saba no misoni (サバの味噌煮, 鯖の味噌煮) is one of famous Japanese fish dishes. It is simmered mackerels in miso, sugar, sake and etc. By simmering mackerels rich miso sauce, the smell of fish disappears, and it turns out very delicious dish which is perfect with freshly steamed rice. :)

This time, he used ama koji (甘麹) as substitute for sugar. As I mentioned in my previous entry, How to Cook Teriyaki Chicken with Ama Koji, koji (麹) is a high nutrient food which contains essential amino acids, vitamin B, folic acid and etc. Moreover, shio koji and ama koji are very useful ingredients that make meat and fish tender and create natural umami flavor.

I'm going to share how to cook simmered mackerel in miso sauce with you.

Ingredients (2 Servings)
2 Servings of Cut Mackerel (4 Pieces)
2 Tablespoons of Ama Koji (or Sugar)
2 Tablespoons of Soy Sauce
2 Tablespoons of Sake
5 fl oz (150ml) of Water
1 Teaspoon of Grated Ginger
3 Tablespoons of Miso

1. Soak mackerel in a boiling water for 10 seconds.

2. Heat ama koji, soy sauce, sake and water in a pan over medium high heat. When it begins to boil, add mackerels and ginger in it.

3. Simmer mackerels. Repeatedly, scoop the sauce from the pan and pour it over mackerels for a minute. Then, place otoshi buta (おとし蓋, Japanese style drop-lid) or aluminum foil over mackerels and simmer the mackerels for 4 minutes.

4. Remove the otoshi buta. Add miso and stir to dissolve miso completely.

5. Repeatedly, scoop the miso sauce from the pan and pour it over mackerels for a minute.

6. Serve and enjoy!