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Japan · Food

Mackerel Simmered in Ginger (Saba no Shōga-ni)

30 min
450 kcal
2 servings

By eatmundo · August 3, 2026

Mackerel Simmered in Ginger (Saba no Shōga-ni)🇯🇵AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Mackerel Simmered in Ginger (Saba no Shōga-ni). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A classic home-style Japanese fish dish where oily, flavorful mackerel is simmered in a sweet and salty soy broth infused with fresh ginger.

According to eatmundo's ingredient comparison, the closest dish to Mackerel Simmered in Ginger from another cuisine is Godeungeo-jorim (South Korea): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Clean 2 mackerel fillets and make a shallow 'X' cut on the skin side to help flavors penetrate.

  • 2

    Bring 1 litre of water to a boil and blanch the fish fillets for 30 seconds, then immediately remove to a plate to reduce any fishy odor.

  • 3

    In a shallow frying pan, combine 100ml water, 50ml soy sauce, 50ml mirin, 50ml sake, and 15g sugar over medium heat.

  • 4

    Slice 20g ginger into thin matchsticks and add to the pan.

  • 5

    Once the sauce begins to bubble, carefully place the fish fillets skin-side up into the pan.

  • 6

    Cover with a drop lid and simmer for 10-12 minutes, basting the fish with the sauce occasionally.

  • 7

    Remove the lid and increase the heat slightly for 2 minutes to thicken the sauce until it coats the fish beautifully.

  • 8

    Transfer to a serving dish and pour the remaining glaze over the top.

Frequently Asked Questions

What is Saba no Shōga-ni?

Saba no Shōga-ni is a simmered, nitsuke-style Japanese dish: mackerel simmered in water, soy sauce, mirin, sake and sugar with ginger, then reduced to a glaze. It is a staple of home cooking, typically served as a main course with steamed rice and miso soup.

Why blanch the fish?

Blanching removes excess fat and strong 'fishy' odors, resulting in a cleaner final flavor.

Can I replace sake?

Dry white wine is a decent substitute, but sake is preferred for its specific amino acid profile.

How do I know it is done?

The flesh should be opaque and flake easily when touched with a fork.

Is the ginger edible?

Absolutely; it becomes tender and flavorful during the simmer and is a perfect accompaniment.

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