Blue mackerel (gomasaba) was cheap at only 198 yen fro 2 fishI like sweet miso nimono (simmered dishes) so this is rather sweet. Please blend in some soy sauce or red miso to taste.The fish will shrink in size while cooking, so keep that in mind! To avoid the cooking liquid from becoming diluted, I recommend using a small pan or frying pan to cook this dish. For 4 servings. Recipe by Tencho-

A friend advised me to add sesame oil to miso simmered mackerel, and I've been doing so ever since.If the fish is small, cut into half.As there is very little broth to begin with, do not over boil. If you over-boil, the fish will become too salty. Recipe by 1630412

My mackerel loving husband makes this for me a lot. It's a little salty and rich.The miso flavor may be too rich for some people, so adjust the amount to your taste. For 4 slices. Recipe by chima@

A favorite dish of mine.Adjust the seasoning according to the saltiness of the miso. For 4 servings. Recipe by mkmchy

A variation of a recipe I learned from my mother. I used regular miso for this, but it's also delicious if you use plum miso and reduce the sugar.Step 1: If you're concerned about any fish smell, pour hot water over it.Step 3: Please boil while pouring the miso sauce over it. You can also use a frying pan. Please adjust the soy sauce and miso as desired. Recipe by Yuuyuu0221

This dish is often requested no matter how many times I make it.This turns out really tender, so it is easy for elderly people to eat as well; when I have lots of people coming over, I make this in an iron pot.The meat is of course delicious, but the eggs that absorb the broth is superb.The excess grease is cooked out by thoroughly cooking the meat.This will produce surprisingly tender stewed meat chunks by pressure cooking it twice.When opening the lid, please make sure that the pressure has dissipated.The traits of each pressure cooker is different, so please be careful. Recipe by sachie mama

I added a twist to my usual miso simmered mackerel.Prepare the fish first. With this small effort, the taste will be much more delicious. For 4 servings. Recipe by Utsukushiki Roxanne

Before cooking, blanching fish with a strong taste in boiling water removes much of the fishy flavor. And making a cut in the skin of mackerel makes them well-done and prevent the skin from peeling.

Follow these three tips and you'll have a scrumptious dish that'll be loved by all.Tip 1. Pour hot water on the fish. It's an extra step, but it helps remove the odor and drains it.Tip 2. Add the fish once the sauce has come to a boil.Tip 3. Simmer in a short time. It avoids the filet from flaking and also prevents from becoming hard.I sliced one mackerel into 2, and cut them half. For 4 servings. Recipe by sachie mama

I've been making miso-simmered mackerel since my high school days. Through trial and error, I came up with the perfect recipe for miso-simmered mackerel!!You can use any kind of miso you like. Red, white, or kouji miso would all work, so just use the one that suits your taste. Simmering at a little bit higher heat helps the flavors blend and makes it really delicious. Recipe by Kumekanachan

Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time.Mackerel simmered in miso is popular, but this is easier to make. You don't have to worry about it burning. For 4 servings. Recipe by Mamemame

In Taiwan, canned mackerel noodles are usually the tomato-flavored kind known as 'typhoon noodles.' This time, I used canned boiled mackerel, which offers more ways to cook it.Japanese-style Dan Dan noodles are typically made with ground meat, but using ready-to-eat canned mackerel is more convenient and nutritious.Try adding spicy bean paste if you want a bolder flavor!