🇯🇵 Japan · Food
Mackerel Simmered in Ginger (Saba no Shioyaki-fu)
By eatmundo · August 3, 2026
🇯🇵 JPA classic home-style Japanese fish dish where oily, flavorful mackerel is simmered in a sweet and salty soy broth infused with fresh ginger.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean 2 mackerel fillets and make a shallow 'X' cut on the skin side to help flavors penetrate.
- 2
Blanch the fish fillets in boiling water for 30 seconds and immediately remove to a plate to reduce any fishy odor.
- 3
In a shallow frying pan, combine 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
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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