Here is a typical Japanese recipe using miso paste: Saba no miso ni 鯖の味噌に. These are mackerel simmered in miso (a fermented soybean paste).
Miso is a product widely used in Japanese cuisine, especially in the famous miso soup.
Here, in this recipe, miso is used as a marinade and we choose red miso to give a stronger taste to the mackerels. You can also use white miso, black miso… You should know that miso is a very salty product, so you should not use too much.
We took small fresh mackerel fillets ready to use. This recipe also works for large fillets.
Let’s go for the recipe:
Recipe saba no miso ni, mackerel simmered in miso
Here is a typical Japanese recipe using miso paste: Saba no miso ni 鯖の味噌に.
Ingredients
- 8 fillets mackerel
- 250 ml water
- 150 ml kitchen sake
- 50 ml mirin
- 2 tbsp shoyu soy sauce
- 3 tbsp miso
- 2 tbsp sugar
Instructions
- Preheat your pan over high heat. Mix the ingredients, water, mirin, sake, soy sauce and sugar. Concerning the mirin, we use Japanese organic clearspring mirin which is very good and has no added sugar. For the soy sauce, you can use classic salted kikkoman sauce or reduced salt soy sauce. This is what we do, it is very good and lighter.
- Add this mixture to the pan. When the marinade is boiling, turn down to medium heat and place your mackerel fillets. Let simmer for 6 minutes.
- You can put a lid on it to reduce the sauce further if you like. Take 4 tablespoons of this sauce in a bowl and mix with the miso paste. The miso should be melted well.
- Add the miso mixture to the mackerel and reduce the sauce on a low heat for 10 minutes.
- Spoon the sauce over the mackerel from time to time.
- Serve individual portions and drizzle with sauce. You can decorate with a little ginger, leeks, carrot slices. It's ready, bon appétit!
This dish goes great with a bowl of hot Japanese rice, miso soup and green tea!
