How to make Saba no Misoni

“Saba” means mackerel. Saba no Misoni is mackerel simmered in Miso.  It is one of the most popular dishes cooked with Miso.  If you don’t like raw fish, and love sweet miso flavor, you need to try this!

Mackerel is believed to have a very fishy smell among all the fishes so I see a lot of recipes that require using strong flavors such as ginger and green onion in order to erase the smell. 

So we need to prepare some thinly sliced ginger, and somewhat finely chopped green onions.

1.  Cut a cross mark on the skin side of the mackerel.  (To absorb more flavor.)

I used 2 fillets from Norway today. 

2.  In a frying pan, pour 3/4cup of water, 2 big spoons of sake,  and a piece of dried kelp. 

3.  After the boiling and the outer part of the fish has cooked, add the ginger that we prepared earlier. 

And then, turn the heat down. 

4.  Add 2 big spoons of sugar, then cover and simmer with Otoshi buta for 7min. 

Otoshi buta---yes, what is this white paper that is covering the pan...right?

Yes, we needed it. 

But first, what is otoshi buta?--literally means "drop-lid," which is a Japanese-style drop-lid for use in Japanese cooking. These round lids float on top of the liquid in a pot while simmering foods. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles. This reduces the mechanical stress on the food and keeps fragile ingredients in their original shape. 

So Wiki tells us :)

And most commonly they use wooden otoshi buta back in the day, however, I personally make and use parchment paper because it perfectly works and is clean. 

Cut out parchment paper into the size of the pan, then cut a tiny, tiny hole in the middle for a little ventilation. Voila beautiful otoshi buta!!

5.  In a small dish, dissolve 2 big spoons of miso with a bit of liquid from the pan to make a slurry.

Then add the miso slurry to the pan, and cook another 7 min with Otoshi buta. 

6.  After the liquid get thick and low, take the otoshi buta away and shake the pan carefully to coat the miso sauce to the fish. 

7.  Add green onions and bring it to a boil.

With a bowl of rice!  This is very much like a Japanese breakfast.