Miso-simmered mackerel

Serves 4 Starters and mains

Miso-simmered mackerel

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Ingredients

  • 8 mackerel fillets (4, if they are large)
  • 350ml water
  • 150ml sake
  • 2 1/1 tbsp mirin
  • 2 tbsp soy sauce
  • 2 1/2 tbsp sugar
  • 3 tbsp miso

For the garnish (optional)

  • leek and ginger, cut into very thin matchsticks

Method

Place the mackerel fillets in a large frying pan in a single layer. Add all the other ingredients except the miso and bring to the boil.

Reduce the heat to medium and cook for 6 minutes, spooning the sauce over the mackerel from time to time and skimming as needed. Scoop 4 spoonfuls of the sauce into a bowl and blend in the miso, stirring to dissolve, then pour back into the pan.

Reduce the sauce, continuing to cook on a low heat for about 10 minutes – watch it, to make sure the sauce doesn’t burn.

Serve on individual plates, drizzled with the sauce. If you like, garnish with leek and ginger.

Recipes and photographs taken from Tokyo Cult Recipes by Maori Murota, photography by Akiko Ida and Pierre Javelle (Murdoch Books, £20).
Miso-simmered mackerel
Recipes and photographs taken from Tokyo Cult Recipes by Maori Murota, photography by Akiko Ida and Pierre Javelle (Murdoch Books, £20).

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