Japanese Mackerel Simmer with Miso Recipe - Saba no Misoni Recipe

chub mackerel / Scomber japonicus Houttuyn. Mackerel simmer with miso.
Ingredients: 1 mackerel 1.5 cups water 1.5 cups sake 2 Tbsp. sugar 100g miso 2 segments of ginger Shiraganegi (optional)
Directions: 1. Chop off the head of the mackerel and remove the innards. Clean the inside of the fish under running water. Fillet the mackerel and cut into two pieces. Make slices on the outside of the fish with a knife. After pouring boiling water on the mackerel, immerse them in ice water and wash briefly.
2. Cut a segment of ginger into slices with skins. Peel another segment of ginger and cut it into thin strips.
3. Heat water and sake in a pan. When it boils, add mackerel and simmer. After 5 minute simmering, add sugar and simmer the soup until reduced by half, while skimming off the scum. Be careful not to boil up the sauce.
4. When the sauce has reduced by half, add miso to the pan, mixing with water. Add the sliced ginger. When the bubbles on the soup become bigger, reduce heat to low and simmer a few minutes.
5. Place the fish on individual plates, decorating thin stripped ginger and top with sauce. Add shiraganegi, thin stripped onion, if you want.
Important: Be sure that the water is boiling before you add the mackerel. Making slices on the outside of the fish allows the fish to cook faster and absorb more flavors. As miso is easily burned, take care. Be sure not to stir. Only baste the fish slowly. The sweetness varies for different miso. You may adjust the amount of sugar if it is too sweet. Another version of this recipe calls for 4Tbsp. soy sauce instead of miso, and it should be simmered at a lower heat.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz