Mackerel Simmered in Miso (Saba Miso-ni) by Sushiwaka Camden Town

Simmer it well to get just the right strength of taste.

Recipe By: Sushiwaka-London (https://cookbuzz.com/kitchen/254)
Serves 2 Prep: 15 min Cook: 30 min

Ingredients

Mackerel fillet 1/2
Ginger 5-6g (unpeeled)
Water 500-600ml
White miso paste 2 tbsp
Sugar 3 tbsp

Method

1
Slice the mackerel fillet in half and score 2-3 times.
2
Concasse the ginger (coarsely chop) - if it's too fine, you lose the flavour.
3
Put the ginger and water in a pan. Add the miso paste and sugar. Stir well.
4
Now heat on high and stir gently.
5
Just before it comes to the boil, add the mackerel pieces, skin side up.
6
Turn down to medium heat and place a smaller lid directly on top to prevent the steam escaping (foil is also OK). Cook for 20-25 minutes until the sauce reduces to a sticky consistency.
7
Add French beans as an attractive garnish.

Tips & Note

●Each chef has a different method, but this is how we at Sushi Waka cook this dish, it's delicious.
●Scoring the skin prevents it peeling off and also allows the mackerel to absorb the sauce faster.

Mackerel Simmered in Miso (Saba Miso-ni) by Sushiwaka Camden Town

Simmer it well to get just the right strength of taste.

Recipe By: Sushiwaka-London (https://cookbuzz.com/kitchen/254)

Serves 2

Prep: 15 min

Cook: 30 min

Ingredients

Mackerel fillet 1/2
Ginger 5-6g (unpeeled)
Water 500-600ml
White miso paste 2 tbsp
Sugar 3 tbsp

Mackerel Simmered in Miso (Saba Miso-ni) by Sushiwaka Camden Town

Recipe ID :1282 Posted on 30 NOV 2015

Serves 2

Prep 15min
Cook 30min
views 5,177
printed 123

saved 1

Simmer it well to get just the right strength of taste.

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Ingredients

Method

Prep
15min
Cook
30min
1
Slice the mackerel fillet in half and score 2-3 times.
2
Concasse the ginger (coarsely chop) - if it's too fine, you lose the flavour.
3
Put the ginger and water in a pan. Add the miso paste and sugar. Stir well.
4
Now heat on high and stir gently.
5
Just before it comes to the boil, add the mackerel pieces, skin side up.
6
Turn down to medium heat and place a smaller lid directly on top to prevent the steam escaping (foil is also OK). Cook for 20-25 minutes until the sauce reduces to a sticky consistency.
7
Add French beans as an attractive garnish.

Tips & Note

●Each chef has a different method, but this is how we at Sushi Waka cook this dish, it's delicious.
●Scoring the skin prevents it peeling off and also allows the mackerel to absorb the sauce faster.

CHEF
Sushiwaka-London
I’ve got 5 recipes!
広瀬 仁美  Hitomi Hirose
SUSHIWAKA-LONDON
Step into my kitchen!
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