Saba no misoni

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

✅ C'est prêt quand : skin looks pale and feels dry when patted

In a wide, shallow pan (about 24–26 cm / 9–10 in, big enough to fit the fish in one layer), bring the water, sake, mirin, sugar and ginger to a boil over medium-high heat.

• 150 ml water
• 60 ml sake
• 2 tbsp mirin
• 1½ tbsp sugar
• 1 thumb-sized piece ginger

✅ C'est prêt quand : liquid is boiling steadily