Mackerel Simmered in Glossy Miso Sauce in 10 Minutes
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
Mackerel Simmered in Glossy Miso Sauce in 10 Minutes
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
Cooking Instructions
- 1
Cut the mackerel into 3 pieces and sprinkle salt on both sides. Let it sit for 10 minutes. The salt will remove moisture from the fish, which helps reduce the fish smell.
- 2
Put the mackerel in a strainer and pour boiling water over it to remove the fish smell. This one extra step will make the mackerel really delicious.
- 3
To infuse the mackerel with a sweet flavor, add the water, sugar, sake, ginger, and umeboshi to a pot and bring to a simmer. Turn off the heat for a moment, arrange the mackerel in the pan, then set the heat to medium.
- 4
Just before it boils, turn the heat down to low. Cover and simmer for 5 minutes. Next, ladle a small amount of the simmering liquid into a small bowl and mix in the miso until it dissolves. Add the dissolved miso to the pot and gently stir to make sure the miso is evenly distributed.
- 5
Use a spoon to ladle the simmering liquid evenly over the pieces of fish. Cover with an otoshibuta (drop lid) and cook for 5 minutes over medium heat. The miso can scald easily, so be careful.
- 6
When most of the simmering liquid has boiled down, it's done. In a short time, you have made simmered mackerel in a glossy sauce. You can also cut about 5 cm of the white part of a Japanese leek and simmer it with the mackerel, which is also delicious.
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