Simple Basic Mackerel Miso Simmer
cookpad.japan @cookpad_jp
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
Open in Cookpad AppCooking Instructions
- 1
Wash the mackerel cuts well. Drain and wipe off any excess moisture, cut in half, and make cuts in the skin.
- 2
Peel the ginger and julienne. Thinly slice half of it with the peel still attached.
- 3
Add the dashi stock, ginger, and ★ ingredients to a pot and bring to a boil. Then add the mackerel, close with a lid, and simmer on medium heat. Once it's come to a boil, reduce to low heat and simmer for 7 to 8 minutes.
- 4
Cook the leek and peppers in a frying pan.
- 5
Transfer to a serving plate together with the leek and peppers. Top with the miso sauce and garnish with the ginger slices.
- 6
For 200 ml of simmered liquid, use 3 tablespoons of miso, 2 tablespoons of sugar, 2 tablespoons of mirin, 2 tablespoons of sake, 1 tablespoon of soy sauce, and simmer for a little bit longer.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
Simmered Mackerel in Miso
I've been making this dish for a while now.You can eliminate any fishy flavor by boiling the sauce in the beginning.Here, I used readymade ground ginger from a tube, but it's also good with fresh sliced ginger. Recipe by Kyansama
Miso Simmered Mackerel
A favorite dish of mine.Adjust the seasoning according to the saltiness of the miso. For 4 servings. Recipe by mkmchy
Mackerel Simmered in Sweet Miso
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
Mackerel Simmered In Miso
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@
Seafood! Mackerel Simmered in Miso
The sauce will thicken once it cools, so take that into consideration while preparing the sauce.If you overcook the fish, the flavor will be compromised, so be careful.I recommend using a shallow pot or frying pan. For 4 servings. Recipe by Cooking S Papa
Blue Mackerel Simmered in Miso
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-
Mackerel Simmered in Sesame seeds and Miso
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
Rich Miso-Simmered Mackerel
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
✽Easy Simmered Mackerel in White Miso✽
This dish is a family favourite!Cook until the broth has thickened. Turn the heat down to low. When the broth has reduced, take care not to burn it. Recipe by Run mama
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 Cooked with Miso
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.
Simple Sweet-Tart Simmered Mackerel
I used to cook this at my old workplace.There's no need to add sugar as the pickled ginger already has sugar.You can replace the Tamari for normal soy however, Tamari gives a more mild flavor and brings out the umami (it'll take on a glossier sheen). Recipe by Toppogigaochan
Mackerel Simmered with Ginger
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
Restaurant-Quality Simmered Mackerel (Soy Sauce Flavored)
I like mackerel simmered in soy sauce rather than miso. When I used to work full time in an office, I loved the 'mackerel set lunch' offered at a local restaurant. I recreated the flavor of their simmered mackerel.If you add the mackerel after the cooking liquid has come to a boil, it won't be fishy.Reduce the cooking liquid to about 1/3. I always feel like the fish haven't been seasoned enough whenever I don't cook down the sauce. Recipe by Pukuttopukumaru
Simmered Horse Mackerel
I always simmer the head of red bream using the amounts listed for a firm taste. My daughter, who likes horse mackerel, asked me to simmer it in the sauce I use to cook the head of red bream. She loved it.Make sure you cover it with a paper towel and put the lid on when simmering. Recipe by Suri-kubo
Fish of Misoni ( Spanish Mackerel Simmered in Miso)
Saori Fujimoto 
Easy and Simple Mackerel Sukiyaki
This is my mackerel sukiyaki. Recipe by hirokihiro
Amberjack Simmered in Miso
This is a fishermen's recipe, modified by my mother. She used to make this since I was little, and always made it like this whenever she had fresh fish. It's now my family's simmered miso dish that's popular with my kids, thanks to the richness resulting from the miso (rather than the soy sauce).Please pick out a fresh amberjack with a pink flesh. For a big slab, I recommend simmering it down for a more concentrated flavor. When this is simmered with sake and miso, it absorbs the fishy smell and becomes fluffy. Mackerel will also work with this. Recipe by Mimato
Quick & Easy Basic Meat and Miso
I usually make this with whatever I have on hand and not measuring anything, but after a friend of mine asked for a proper recipe, I tried measuring things out as I made this. I also edited the recipe to use ingredients that everyone is likely to have on hand, and uploaded the recipe.If you add finely chopped lotus root, bamboo shoot, shiitake mushrooms and so on to this basic recipe, you can enjoy different textures. Add 1 to 2 tablespoons of ground sesame seeds at the end to add a nutty flavor! If you have small children, it's also good if you reduce the doubanjiang and add ketchup. For 2 to 3 servings. Recipe by syusyusyu
Fish of Misoni (Spanish Mackerel Simmered in Miso) Microwave version
Saori Fujimoto 
Simmered Salmon and Potatoes in Miso and Butter
I love the combination of salmon, miso and butter. I simmered with potatoes, and it was amazing.Lightly frying the salmon makes it absorb the flavour better and it's delicious. Recipe by Piyoppi
Italian Style with Tomatoes Mackerel Simmered In Tomato and Miso
I used a recipe by a manufacturer of canned tomatoes as a reference.Combine the seasoning ingredients beforehand.Crush up the tomatoes with a spoon.The skin side of the mackerel may stick to the frying pan, so cook that side quickly.If there's still lots of pan liquid after simmering, take the lid off to let some of the moisture evaporate. For 4 servings. Recipe by hitkat
大根とさば缶の煮物
さば缶なので簡単に出来る煮物です。2011.5.22 。話題入りしました。
Salmon Simmered in Sweet Miso Sauce from Hokkaido
This dish really represents Hokkaido! Every Hokkaido native has grown up with this dish. It's warming and filling regional favorite.You can make this in a pan or in an electrical griddle. Just use the same procedure and reduce the amount if needed, you don't have a lot of washing up afterwards, and it's so easy. For the version in the photos, I used a small tabletop pot.If you use an electric griddle, more moisture will evaporate so it will be like a stir-fry. For 4 to 5 servings with a generous amount of miso sauce. Recipe by Mirunesan
Mackerel fish in sweet Kyoto-style miso
A nice favour for dinner with rice.
Salmon Miso Marinade
We often have this at our home. If you grill this on a fish grill, you'll get those great flavors of charred miso, but the clean-up tends to be rather difficult. You could cook in a baking or parchment paper-lined frying pan.I often use this marinade with cheap fish.You can freeze it after Step 5.When you cook it, let it defrost naturally.Miso burns easily.It's best if you flip the fish, but make sure the filets don't break. Recipe by Aruk
Miso Salmon
My wife is from Nagoya, Japan and she loves miso everything so one night i decided to make this miso salmon and it was so good. This is why i am sharing it with all of you.
Sweet & Savory Fried Mackerel
I like grilled mackerel, but when I get a little tired of it, this dish is perfect.Step 2: To shorten the marinating time, put the mackerel into a bag, rub well, deflate the bag, and leave for 15 minutesStep 3: Shake off the excess katakuriko if you sprinkle too much.The mackerel cooks quickly, so fry with just a little oil. For 4 servings. Recipe by Terayome
Chilled Miso Soup with Horse Mackerel
I eat chilled miso soup often in the summertime. While it can be delicious with sashimi-grade horse mackerel, I made it with baked horse mackerel.If you don't have a mortar and pestle, you could use a food processor. Taste and season the dashi soup stock as necessary. The miso taste should be weaker than miso soup. Recipe by Akito mama
More Recommended Recipes
https://cookpad.wasmer.app/ng/recipes/143461
Comments