Saba Misoni is simmered in a miso-based sauce. This dish is very common dish in Japan and my mother made it just as often as Saba Shioyaki.

Saba Misoni (Mackerel Simmered in Miso)

INGREDIENTS

• 2 fillet mackerel (saba) (½ lb, 227 g)
• ▢½ tsp soy sauce

For the Miso Sauce

• ▢½ cup water
• ▢2 Tbsp miso (I use koji miso and awase miso)
• ▢2 Tbsp sake
• ▢1 Tbsp mirin
• ▢1 Tbsp sugar
• ▢1 Tbsp ginger (julienned)

INSTRUCTIONS

 

• Rinse mackerel in cold water and pat dry with a paper towel. Make a cross incision on the skin side.
  
• In a small saucepan, whisk together the ingredients for the miso sauce and bring it to a boil on medium heat.
• When boiling, place mackerel in the saucepan, skin side top. Reduce heat to medium-low heat and put an otoshibuta (drop lid). Gently simmer for 8-10 minutes.
• Lastly, drizzle soy sauce and stir well by shaking the saucepan. Remove from heat and serve the fish on a plate. Drizzle a bit of the sauce and ginger on top and serve immediately.

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.

https://www.justonecookbook.com/saba-misoni-simmered-mackerel-in-miso-sauce/