Saba no Misoni (Mackerel Simmered in Miso)
Mackerel fillets gently simmered with ginger in a glossy, sweet-savoury sauce of miso, sake, mirin and sugar. A classic Japanese home dish served with rice and miso soup.
Servings
Ingredients
Nutrition
Per serving
Steps
Prepare the mackerel
Score the skin of the mackerel with a shallow cross-cut. Sprinkle with the salt and leave for 10 minutes, then pour the 500 ml boiling water over it and pat dry with paper towel. This removes any fishy smell.
- 2 fillets (300 g) mackerel
- ½ tsp salt
- 500 ml boiling water
✅ Done when: skin looks pale and feels dry when patted
Make the simmering liquid
In a wide, shallow pan (about 24–26 cm / 9–10 in, big enough to fit the fish in one layer), bring the water, , , sugar and ginger to a boil over medium-high heat.
- 150 ml water
- 60 ml
- 2 tbsp
- 1½ tbsp sugar
- 1 thumb-sized piece ginger
✅ Done when: liquid is boiling steadily
Simmer the fish
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Reduce the sauce
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Serve
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Prepare the mackerel
Score the skin of the mackerel with a shallow cross-cut. Sprinkle with the salt and leave for 10 minutes, then pour the 500 ml boiling water over it and pat dry with paper towel. This removes any fishy smell.
- 2 fillets (300 g) mackerel
- ½ tsp salt
- 500 ml boiling water
✅ Done when: skin looks pale and feels dry when patted
Make the simmering liquid
In a wide, shallow pan (about 24–26 cm / 9–10 in, big enough to fit the fish in one layer), bring the water, , , sugar and ginger to a boil over medium-high heat.
- 150 ml water
- 60 ml
- 2 tbsp
- 1½ tbsp sugar
- 1 thumb-sized piece ginger
✅ Done when: liquid is boiling steadily
Simmer the fish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Reduce the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Misoni, simmering in miso, is an old Japanese technique that softens the strong flavour of oily fish like mackerel. Saba no misoni has been home cooking for centuries and is a staple of teishoku restaurants and school lunches.
The ginger and miso balance the richness of the fish perfectly.
⭐ Why It's Famous
Sweet, salty and tender, it's the dish that makes people who don't like mackerel change their minds.
💡 Fun Fact
A small 'drop lid' (otoshibuta) resting directly on the food is the secret of Japanese simmered dishes: it keeps the fish moist with very little liquid.
All over Japan
35.68°N, 139.65°E
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