Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mackerel braised in miso souce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Add the julienned ginger and miso, and stir until the miso has dissolved. Mackerel braised in Miso souce step by step. Cut the mackerel in half and score a cross on the surface of the skin.

Mackerel braised in Miso souce is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Mackerel braised in Miso souce is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have mackerel braised in miso souce using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mackerel braised in Miso souce:

1. Take 1 mackerel fillet (cut into 2 fillets)
2. Make ready 1/2 naganegi onion
3. Take 1/2 cup water
4. Prepare 2 Tbs miso
5. Get 2 Tbs sake
6. Prepare 1 1/2 Tbs sugar
7. Get 1 Tbs mirin
8. Take 5 g ginger
9. Prepare 1 tsp soy sauce

The featured fish will be Mackerel and the Japanese name is Saba. Does that ring a bell yet? 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.

Steps to make Mackerel braised in Miso souce:

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.

Set aside; Bring water to boil in a soup pot. Add in miso paste mix and seaweed 'hai tai' and tofu cubes. Unlike curing mackerel in vinegar, cooking it in just miso flavoured sauce cannot remove the fishy smell of the mackerel. So, I do three things to eliminate fishiness as much as possible. Blanch fillets and clean the surface of the fillets - boil water in a pot and gently drop each fillet in it.

So that is going to wrap it up for this special food mackerel braised in miso souce recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!