Recipe: Yummy Mackerel braised in Miso souce

Mackerel braised in Miso souce. This mackerel is cooked in a ginger scented miso sauce, then allowed to cool down in the liquid overnight, which allows the flavors to In Kansai and the west, (I'm from Yamaguchi) instead miso we braise saba in soy sauce because a long time ago only eastern Japan had fresh saba and the west. You probably have seen Saba Shioyaki (Salt Broiled Mackerel) on a menu at a Japanese restaurant. However, today's recipe Saba Misoni is not broiled but simmered in a miso-based sauce.

Simmered Mackerel in Miso is full of flavour and goes so well with rice. Dishes simmered in miso flavoured sauce are often called misoni when a very small amount of sauce is left at the end of cooking. Mackerel is popular fish in Japan can easily buy in supermarket. You can have Mackerel braised in Miso souce using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mackerel braised in Miso souce

1. You need 1 of mackerel fillet (cut into 2 fillets).
2. You need 1/2 of naganegi onion.
3. Prepare 1/2 cup of water.
4. Prepare 2 Tbs of miso.
5. You need 2 Tbs of sake.
6. Prepare 1 1/2 Tbs of sugar.
7. Prepare 1 Tbs of mirin.
8. It's 5 g of ginger.
9. It's 1 tsp of soy sauce.

Easy to cook, common recipe are grilled, fried and this saba misoni is one of popular. This typical and traditional Japanese fish dish eat really often. The way the fish is cooked in a miso sauce, is Japanese peoples' favorite way to eat. Yifon braised mackerel in miso sauce (not expired).

Mackerel braised in Miso souce step by step

1. Cut naganegi into 6 pieces and grill them until nicely charred. Slice the ginger thinly..
2. Sprinkle the mackerel with salt and let it stay for 5 minutes to get rid of the excess water. Cut the mackerel in half and score a cross on the surface of the skin. Place them to a sieve and pour hot water over them..
3. Put the water, sake and the ginger in a frying pan, bring it to a boil and add the sugar and the Mirin..
4. Place the mackerel to the pan skin-side up and cook for 3 minutes occasionally scoop the stewing liquid and pour it over the fish. Put a drop lid on it and simmer for 2 minutes..
5. Add the soy sauce and the miso by blending it with some of the stewing liquid and pour it over the fish and simmer for 5 minutes. Add the charred naganegi and simmer for 3 minutes..

Pour miso sauce evenly over all servings. Daikon radish, ginger, green chili pepper, green onion, hot pepper flakes, korean radish, mackerel, onion, red chili pepper, soy sauce, sugar. When the sauce comes to a boil again, place the salmon belly trims in a single layer. This is a popular winter dish served in most Japanese households since winter is the time when daikon is sweetest and tastes the best. The way to slowly boil the daikon until tender is mostly standard across.