🇯🇵 Japan · Food
Saba Misoni
By eatmundo · August 3, 2026
🇯🇵 JPMackerel 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.
Ingredients
check them off as you prepareHow 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 100ml water, 50ml sake, 3 tbsp miso, 3 tbsp soy sauce, and 1 tbsp sugar.
- 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 for 15 minutes, basting occasionally.
- 8
Remove the lid and simmer for 5 more minutes until the sauce thickens and glazes the fish.
- 9
Serve hot, garnished with grated daikon.
Frequently Asked Questions
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.
🇯🇵 JPMundo Match
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