Saba misoni is the perfect example of how Japanese cuisine has mastered the combination of simplicity, flavor, and elegance. This tasty dish features mackerel simmered in a savory miso-based sauce, creating a meal that’s both comforting and satisfying. It’s super quick and easy to make but it tastes and looks like you put in a lot more effort. Serve it with steamed rice and garnishes to enjoy the flavors of Japan for a simple and healthy weeknight dinner!
What is Saba Misoni?
Saba misoni is a typical and traditional Japanese fish dish that Japanese people eat often. Saba is Mackerel in English and Misoni is the way the fish is cooked in a miso sauce. The mackerel is simmered in the miso sauce which tenderizes the fish and gives it a savory depth of flavor.
This classic dish is not only delicious but also nutritious, offering a good source of protein and omega-3 fatty acids. It’s a staple in many Japanese households and is often enjoyed with a bowl of steamed rice and pickled vegetables. My father was a fisherman and I am from a small fishing town in Japan so we had plenty of fresh saba and this saba misoni was often on our dinner table.
Ingredients You Need
The key ingredients for saba misoni include fresh mackerel and the condiments for miso sauce.
Mackerel
Mackerel is an oily type of fish that has a lot of health benefits, just like salmon. Eating it can aid in protection against cardiovascular disease and dementia. It also contains a lot of omega-3 fatty acids which are also good for your health.
I found fresh blue mackerel, which in Japanese is known as “goma(sesame) saba” because it has sesame seed like little spots on its belly. Goma-saba (blue mackerel) is a temperate to subtropical fish that is distributed slightly further south than chub mackerel, and its flavor does not change throughout the year, making it a fish recommended for summer as well.
Miso Sauce
Miso : miso paste is a condiment made from soybeans. This soybean paste adds a savory umami taste to the fish.
Sugar and Mirin : adds a touch of sweetness.
Sake : the alcohol in sake helps to eliminate the smell of mackerel. Additionally, as the alcohol permeates into the fish, the flavor also soaks in, which prevents the mackerel from becoming dry. It also adds richness and flavor to the dish.
Soy sauce : enhances the overall flavor of saba misoni.
Ginger : It can reduce the fish odor. It also adds aroma and more flavor to the dish and makes it even tastier.
Garnishes
Sliced ginger and finely chopped green shallots add a fresh, zesty kick that balance the richness of the fish.
Step by Step Instructions
- Cut off the head and remove the guts (I asked for this to be done at the fish market).
- The most important step for preparation is a process called “Shimofuri” in Japanese. It can’t be skipped. This technique involves blanching the fish by pouring boiling water over the mackerel fillets until the flesh turns slightly white. It removes the fishy smell and any blood or sliminess. Put the blanched fillets immediately into a bowl of ice water to prevent further cooking. Dry them with a paper towel.
- In a saucepan, combine the miso paste, sugar, sake, mirin, soy sauce, and ginger slices. Bring the mixture to a simmer over medium heat.
- Carefully add the mackerel fillets to the simmering sauce. Cover the saucepan with Otoshibuta (drop lid) and cook for about 10-15 minutes, or until the fish is cooked through and the sauce has thickened.
- Once done, remove the mackerel from the saucepan and place it on a serving dish. Spoon the remaining sauce over the fish.
Tips for Making Delicious Saba Misoni
- For the best results, use fresh mackerel. Fresh mackerel has clear eyes and the body is plump and the skin is not wrinkled.
- Do the “shimofuri” preparation process (explained above) thoroughly. This is an important step that makes the fish clean and gets rid of any odor and impurities.
- Adjust the sweetness and saltiness of the sauce according to your preference by tweaking the amounts of mirin and soy sauce.
- Allow the fish to simmer gently to prevent it from breaking apart. A slow simmer ensures that the flavors penetrate the fish while keeping its texture intact.
Serving Suggestions
The rich flavor of mackerel simmered in miso goes well with white rice, as well as light and refreshing side dishes such as spinach ohitashi. Other options include simmered kiriboshi daikon radish and egg drop soup. To make the meal nutritionally balanced, pair it with a side of vegetables.
How to Store Saba Misoni
When storing saba misoni in the refrigerator, it’s important to remove the heat. Place the saba misoni with the miso sauce to prevent the mackerel from becoming dry in the fridge. If stored refrigerated, it is best to eat within two days.
If storing in the freezer, place individual servings in airtight bags. Remember to remove air thoroughly to prevent oxidation. Freshness can be maintained by quickly freezing the food using metal trays.
When defrosting it, allow it to thaw naturally to avoid uneven heating.
Saba Misoni 鯖の味噌煮
Ingredients
- 250 g Mackerel fillet
- 1½ tbs miso paste
- 1½ tbs sugar
- 1½ tbs mirin
- ½ tbs soy sauce
- ⅓ cup water
- ¼ cup sake
- 10 g ginger
- ginger and spring onion to garnish
Instructions
Mackerel Preparation
- Cut the mackerel and score the fish meat (on the skin side) so that it will not break apart.
- Pour boiling water over the mackerel fillet until the flesh turns slightly white then move it to a bowl of ice water to prevent further cooking and to remove any blood clots.
Making Saba Misoni
- Slice the ginger very thinly and cut the scallions. Set both aside.
- Put all the sauce ingredients into a shallow sauce pan or a pot over medium heat and bring to boil.
- Turn the heat down to low and add the mackerel gently into the pan.
- Put a drop lid on and simmer for about 10 minutes to reduce the sauce but be careful not to burn it.
- While simmering the fish, occasionally spoon the sauce over the fish.
- Garnish with ginger and spring onion to serve.
I made this a few days ago! But using a different kind of fish instead of mackerel. That miso sauce was soooo good and it took all of me to literally not lick my plate. Instead, I mixed whatever sauce was left and mixed it with rice.
Thank you for making misoni Peter 😀
Hi Shihoko san!
I still haven’t prepared the recipe but was wondering if the skin should be on top when simmering.
Love your recipes. Have tried several so far. Many thanks.
Hi Jeff, it doesn’t matter which side the skin should be 😀
Hi,
Do I discard boiling water I put mackerel in in the first step? Or add it to the sauce?
Is ginger for garnishing only? Or it goes in the sauce as well?
Thank you
Hi Di, yes discard the boiling water.You can use ginger for both garnishing and sauce as well if you like.
Shihoko-san, thank you so much for sharing this recipe! It was really delicious and there was no fishy smell at all (which is very good when you’re staying in a small unit without any kitchen exhaust).
I’ve been searching for this taste since I first tried it in Tokyo(Hotel Listel) about 10 years ago during a student exchange program, but couldn’t really find the right combination… Now I can finally eat it again! Thank you!
Hi Rin san. You are welcome. I am glad to know that now you can have authentic Saba Misoni in your country 😀
I was a bit confused by the ginger in the recipe list whereas the spring onions are not in the list. The ginger is only for garnish or also in the sauce? I overly reduced the sauce a bit by accident which made it really intense, but the recipe is lovely!
Hi Gijs van Wiechen, Thank you for making this and your feedback. I will update the recipe very soon. Thank you!
It’s hard to find mackerel in Australia. I live in NSW and I almost never see it. I’m from East Asia and I use to eat fried mackerel almost every week but now it’s difficult to come by so I make it with salmon instead.
Hi Jen I found same, it is difficult find the fish that I used to eat and find easily in Japan. If you try local markets or fish markets, they may have in season.
This is really delicious good work!
Oh thank you very much 🙂