Saba Misoni Recipe

Prepare and lightly cure the mackerel

Rinse the mackerel pieces briefly under cold water and pat dry with paper towels. Sprinkle 1 tsp salt evenly over both sides and let sit for 10 minutes to firm the flesh and draw out excess moisture. Rinse off the salt lightly and pat dry again. Pour 3 tbs sake over the fillets, turning once to coat, then let them sit 2–3 minutes. Pat dry and set aside.

Make the miso sauce

In a small bowl, whisk together 3 tbs white miso, 3 tbs mirin, 1 tbs soy sauce, 1 tsp sugar and 3 tbs sake until smooth. If the miso is too thick, add a tablespoon of the water to loosen it slightly. Set the miso mixture aside.

Combine sauce and simmering liquid

In a skillet or shallow saucepan slightly larger than the fish pieces, pour 150 ml water and bring to a gentle simmer over medium heat. Add the prepared miso mixture to the pan and whisk gently to combine into the simmering liquid. Taste and adjust: if it tastes too salty, add 1–2 tbs water or a touch more mirin to balance.

Add ginger and arrange fish

Peel and julienne or finely grate 1 tbs fresh ginger. Add half the ginger to the simmering miso sauce. Reduce heat to low so the liquid is at a bare simmer. Arrange the mackerel pieces in the pan skin-side up (or skin-side down if your skillet surface works better), fitting them snugly but without stacking.

Simmer gently

Cover the pan with a drop-lid (otoshibuta) if available, or use a piece of parchment or foil cut to fit the pan and weighed down lightly with a heatproof spatula so the fish is in contact with the liquid. Simmer on low for 8–12 minutes depending on thickness, spooning sauce over the fish once or twice. The fish is done when the flesh flakes easily and is opaque.

Reduce sauce (optional)

Remove the lid and increase heat slightly to reduce the sauce for 1–2 minutes if you want a thicker glaze. Spoon the reduced sauce over the fish to coat.

Transfer the saba to serving plates and spoon additional glaze from the pan over each piece. Sprinkle the remaining grated ginger and sliced scallions on top, then scatter 1 tsp toasted sesame seeds over the fish. Serve immediately with lemon or sudachi wedges on the side and steamed rice.