Simmered Miso Mackerel (Saba no Misoni)

Name: Simmered Miso Mackerel (Saba no Misoni)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 3-4 mackerel fillets (about 300 to 400g total, un-cured only, fresh or frozen); salt (for sprinkling); freshly boiled water (for the shimofuri blanch); ice water (to shock the blanched fish); 150 ml water; 150 ml sake; 2 tbsp mirin; 1 tbsp sugar (dial down toward 1 tsp if your miso blend leans sweet or low-salt); 1 tsp rice vinegar (or other mild vinegar); 20 g ginger root (sliced); 2 tbsp yellow miso paste (awase) (divided into 2/3 and 1/3 (or mix white and red miso half and half)); 2 tsp Japanese soy sauce (koikuchi shoyu); 50 g Japanese leek (naganegi) (cut into 5cm lengths); 6 shishito peppers (optional)

Instructions

Prep:5minCook:20min

Saba No Misoni is a classic Japanese fish dish made with mackerel fillets simmered in a delicious broth flavored with miso. The mackerel is tender and flavorful, it's simple to make and goes perfectly with rice and pickles.

Updated at: Thu, 04 Jun 2026 08:02:08 GMT