Japan

Saba misoni

Name: Saba misoni
Total time: 30 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 3 fillets about 450 g, halved mackerel; 1 cup water; a thumb half sliced, half in fine strips ginger; 2 tbsp (or use 2 tbsp mirin and less sugar) sugar; 3 tbsp miso paste; 1 tsp soy sauce; 2 in long strips spring onion (green onion, scallion)

Mackerel simmered in sweet ginger miso until glossy. Rich fish, gentle sauce, a lot of rice.

30 minTime

31 gProtein each

mildSpice

Fish in miso2 chapters · 1 min read

Make it your way

Grandma's wayMackerel simmered in ginger miso.

The original

377kcalsame

31 gproteinsame

1 gfibresame

30minutessame

Saba no misoni, a Japanese home classic.

Per serving, worked out from the ingredient table.

Ingredients

Mackerel3 fillets, about 450 g, halved

Water1 cup

Gingera thumb, half sliced, half in fine strips

Sugar2 tbsp (or use 2 tbsp mirin and less sugar)

Miso paste3 tbsp

Soy sauce1 tsp

Spring onion (green onion, scallion)2, in long strips

Method

5 steps

1Score the skin of each fillet with a cross and pour boiling water over, then rinse in cold water.
2Bring the water, sugar and sliced ginger to a boil in a wide pan. Add the fish skin side up in one layer.
3Dissolve two thirds of the miso in a little of the liquid and stir it in. Cover with a drop lid or a circle of baking paper and simmer 10 minutes.
4Remove the lid, add the remaining miso and soy and spoon the sauce over until it thickens and turns glossy.
5Serve topped with ginger strips and spring onion.

Serve it like this

Serve each fillet in a small shallow bowl with sauce spooned over, topped with ginger strips, with rice, miso soup and pickles.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Japan

Saba misoni

Mackerel simmered in sweet ginger miso until glossy. Rich fish, gentle sauce, a lot of rice.

30 minTime

31 gProtein each

mildSpice

Fish in miso2 chapters · 1 min read

Make it your way

Grandma's wayMackerel simmered in ginger miso.

The original

377kcalsame

31 gproteinsame

1 gfibresame

30minutessame

Saba no misoni, a Japanese home classic.

Per serving, worked out from the ingredient table.

Ingredients

Mackerel3 fillets, about 450 g, halved

Water1 cup

Gingera thumb, half sliced, half in fine strips

Sugar2 tbsp (or use 2 tbsp mirin and less sugar)

Miso paste3 tbsp

Soy sauce1 tsp

Spring onion (green onion, scallion)2, in long strips

Method

5 steps

1Score the skin of each fillet with a cross and pour boiling water over, then rinse in cold water.
2Bring the water, sugar and sliced ginger to a boil in a wide pan. Add the fish skin side up in one layer.
3Dissolve two thirds of the miso in a little of the liquid and stir it in. Cover with a drop lid or a circle of baking paper and simmer 10 minutes.
4Remove the lid, add the remaining miso and soy and spoon the sauce over until it thickens and turns glossy.
5Serve topped with ginger strips and spring onion.

Serve it like this

Serve each fillet in a small shallow bowl with sauce spooned over, topped with ginger strips, with rice, miso soup and pickles.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Saba misoni

Make it your way

Ingredients

Method

Saba misoni

Make it your way

Ingredients

Method

Make it a meal