Saba no Misoni

also called さばの味噌煮 · saba no misoni · saba no misoni · 鯖の味噌煮 · サバの味噌煮 · mackerel simmered in miso · miso-simmered mackerel

The table

4 cups(950 mL; straight off the kettle)boiling waterscald and rinsesimmer 10 min under a drop lidwhisk the miso in, spoon over 5 min
1 lb(450 g; 4 pieces, skin scored once across)mackerel fillets
3/4 cup(180 mL)water
1/4 cup(60 mL)sake
2 Tbs(30 mL)mirin
1 1/2 Tbssugar
1 piece(1 1/2 in, sliced thin)ginger
3 Tbs(55 g)red miso
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1scald and rinse

2simmer 10 min under a drop lid

goes in with what step 1 made

3whisk the miso in, spoon over 5 min

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 min1 of 3 steps gives no time
Needs you
none given
If you get it wrong
Narrow — mackerel is done at ten minutes and dry at twenty, and the miso goes flat the moment it is allowed a real boil

  1. scald and rinse

    not timedfrom the start

  2. simmer 10 min under a drop lid

    10 minwalk awayfrom the start

  3. whisk the miso in, spoon over 5 min

    5 minwalk away10 min in

You'll need colander · wide pan

Goes with

See how it is written
>> title: Saba no Misoni
>> category: Stews & Braises
>> tags: japanese, mackerel, miso, ginger, simmered, fish, weeknight
>> counters: Japanese Home Cooking
>> aka: さばの味噌煮, saba no misoni, saba no misoni, 鯖の味噌煮, サバの味噌煮, mackerel simmered in miso, miso-simmered mackerel
>> pairs-with: gohan, sumashi-jiru
>> servings: 4
>> time: 25 min
>> slack: narrow — mackerel is done at ten minutes and dry at twenty, and the miso goes flat the moment it is allowed a real boil

>> step: scald and rinse
Pour @boiling water{4%cups}(950 mL; straight off the kettle) over @mackerel fillets{1%lb}(450 g; 4 pieces, skin scored once across) sitting in a #colander{}, until the skin goes from blue-black to pale, then rinse them under cold water.

>> step: simmer 10 min under a drop lid
Simmer @&(~1)scalded mackerel{} in @water{3/4%cup}(180 mL) with @sake{1/4%cup}(60 mL), @mirin{2%Tbs}(30 mL), @sugar{1 1/2%Tbs} and @ginger{1%piece}(1 1/2 in, sliced thin) in a #wide pan{} under a drop lid ~simmer{10%min}, skin-side up and in one layer.

>> step: whisk the miso in, spoon over 5 min
Whisk @red miso{3%Tbs}(55 g) into a ladleful of @&(~1)cooking liquid{} until smooth, stir it back into the pan, and ~simmer{5%min} at the barest tremble, spooning it over the fish until it coats a spoon.