Saba Misoni is one of the most popular staple Japanese fish dishes. It is stewed with Miso paste, and its strong flavor goes very well with Steamed Rice. Saba Misoni is available at many Japanese restaurants for lunch and dinner, and even canned Saba Misoni is very popular for its convenience. It is easy and quick enough to make at home, however, and because the ingredients and steps are rather simple, it is a great entree on busy week nights.
Saba (mackerel) is widely caught in the sea near Japan. Because the fish is abundant all year around, Saba is a great choice of fish for people watching their budget, like most everyone. Some types of Saba are in season in fall and winter, with more fat and flavor, but the quality of Saba is very stable any time of the year. That is why Saba always tastes good. Especially today, frozen mackerel is available in many stores, even in the States. Good flavor, cost, and availability make Saba dishes popular throughout Japan and Saba Misoni is no exception. While it may be a little more common in eastern parts of Japan like Tokyo, it is still a well known and basic dish in Japanese cuisine.
When Saba is cooked in the broth, it gets nice and soft because of its fat. That will give a “melt in the mouth” texture. The thick sauce made from Miso Paste coats the fish well, and there is no need to cook too long. Miso paste and ginger not only give the dish great flavors but cut any fishy smell from the Saba.
If you like Saba Shioyaki, you will like Saba Misoni too. Even if you haven’t had that, try this anyway. You will be pleasantly surprised with this tasty dish!
Saba Misoni Recipe
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Ingredients
- 1 whole Saba mackerel fillet
- ginger root about 1″ (2.5 cm) long
- 1/4 cup water
- 1/4 cup Sake
- 1/4 cup Mirin
- 2 Tbsp sugar
- 2 Tbsp Soy Sauce
- 3 Tbsp Miso Paste
Instructions
- Cut Saba into 8 pieces. Slice ginger thinly.
- In a pot, heat water, sake, mirin, sugar, soy sauce, and ginger at medium heat. Add fish, lower to medium low heat, cover, and cook for 7-8 miunutes, turning fish once. Remove some of the sauce from pot and thin miso paste with it. Put the miso mixture back into the sauce in the pot. Cook uncovered for another 7-8 minutes or until the sauce has thickened a little.
Video
