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Japan · Food

Saba Misoni

50 min
440 kcal
2 servings

By eatmundo · August 3, 2026

Saba Misoni🇯🇵Junya Ogura from Tokyo, Japan · CC BY 2.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Saba Misoni. The percentage is the share of ingredients the two recipes have in common.

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Mackerel simmered in a rich, sweet, and savory miso-based sauce. This iconic Japanese dish is known for its deep, caramelized flavor and tender, melt-in-the-mouth texture.

According to eatmundo's ingredient comparison, the closest dish to Saba Misoni from another cuisine is Godeungeo-jorim (South Korea): the two share 53% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Clean 2 mackerel fillets, remove pin bones, and score the skin with a shallow X cut.

  • 2

    Blanch the fish in boiling water for 30 seconds to remove fishy odors, then drain.

  • 3

    Slice 20g ginger into thin strips.

  • 4

    In a wide skillet, combine 200ml water, 50ml sake, 24 g sugar and 15 ml soy sauce, then dissolve 18 g of the miso into the liquid; set the remaining 18 g miso aside.

  • 5

    Add the ginger and bring the liquid to a simmer over medium heat.

  • 6

    Place the fish in the skillet, skin-side up.

  • 7

    Cover with a drop-lid or parchment paper and simmer over medium-low heat for 15 minutes, basting occasionally.

  • 8

    Remove the lid, loosen the remaining 18 g miso with a little of the cooking liquid, stir it gently into the sauce, and simmer for 5 more minutes until the sauce thickens and glazes the fish.

  • 9

    Serve hot, garnished with grated daikon.

Frequently Asked Questions

What is Saba Misoni?

Saba Misoni is a Japanese dish consisting of mackerel fillets simmered in a savory broth of miso, sake, sugar, soy sauce, and ginger. Often served with daikon radish, it is a staple home-style dish typically consumed as a main course with steamed white rice.

Do I have to remove the skin?

No, the skin is delicious, just score it so it doesn't shrink while cooking.

Can I use other fish?

Yes, oily fish like sardines or salmon work well with this robust miso sauce.

How do I prevent the fish from breaking?

Handle gently and use a drop-lid (otoshibuta) to keep the fish submerged without flipping it.

Is miso too strong?

The sweetness of sugar and sake balances the miso, creating a perfect flavor harmony.

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