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 3,131
printed 97

saved 1

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

Share

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!
Such a useful and versatile sauce.
Ponzu vinegar:, Rice vinegar, Water, Soy sauce, Bonito flakes, Lemon wedge, Sambai-zu:, Vinegar, Mirin or sugar, Chilli powder (optional)
CHEF
Simmer it well to get just the right strength of taste.
Mackerel fillet, Ginger, Water, White miso paste, Sugar
CHEF
This will last for a whole month in the fridge, so make a good quantity and keep for future use.
Sugar, White miso (without dashi), Mirin
CHEF
Super chemistry between aubergine, oil and sweet miso! It's a favourite for lots of our British customers.
Aubergine, Sesame seeds, Vegetable oil, 【Dengaku miso sauce】, Sugar, White miso, Mirin
CHEF
This is aubergine Namban-Zuke Sushi Waka style!
Aubergine, Spring onions, Vegetable oil for frying, Home made Ponzu sauce:, Rice vinegar, Water, Soy sauce, Bonito flakes, Lemon, Sambai-Zu vinegar:, Vinegar, Sugar, Cayenne pepper
CHEF

Similar Recipe

The milk tastes so creamy in this warming soup.
Turnip (medium), Salmon fillet, Carrot (small), Shiitake mushrooms, Soy sauce, Dashi granules, Ginger, Soup stock:, Sake, Mirin, Milk
I'll give you some fishmonger's tips for this recipe.
Fresh mackerel fillets, Soy sauce, Sake (or white wine), Mirin, Water, Sugar, Ginger (optional)
A lovely creamy sauce for mackerel and green vegetables.
Smoked mackerel fillets (non-peppered), Bok Choi bunches, Vegetable oil, Dashi stock , Milk, Potato starch in a bit of water
rie-i
PRO
A traditional dish that goes well with sake.
Squid, Radish, Sake, Sugar, Light soy sauce, Mirin, Potato starch in a bit of water, Cayenne pepper
Rose Wine
PRO
This sauce is almost as good as the traditional authentic one.
Grilled Eel, Soy sauce, Maple syrup
This goes well with cooked rice because of the dashi sauce from the tinned mackerel.
Tinned mackerel (in sauce), Oyster mushrooms, Chinese leaves, Konjak potato noodles, Sake, Light brown sugar, Soy sauce, Sea salt, Cayenne pepper

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe