Mackerel Miso Japanese Recipe
½ fillet mackerel (approximately 300 g)
½ naganegi (Japanese bunching onion)
1 clove ginger
2 tablespoons hatcho-miso (dark and salty miso)
½ cup dashi stock
2 tablespoons sake
2 tablespoons sugar
2 tablespoons mirin
1 tablespoon soy sauce
Cut mackerel into 3 fillets and place them on a cutting board with the skin side down and cut the fillet diagonally into 4-6 pieces. Leave aside. Grill naganegi over low fire until browned in places. Then cut into 1¼-inch of 3-cm lengths. Cut the ginger into thin slices. Set aside. Bring the dashi stock to a boil over high heat. Add seasonings and ginger. Place the fish with skin side up. Cover with an aluminum drop-lid and cook over medium heat for 2-3 minutes. After the fish is well seasoned, add the mirin and soy sauce. Cover with an aluminum lid again and continue cooking for another 2-3 minutes. Turn off the heat. Dissolve the miso in simmering stock. Cook again over medium heat. The miso makes the fish liable to scorch, so shake the pan while cooking for 1-2 minutes until the liquid is reduced. To serve, arrange the fish on a plate. Dip the naganegi in the simmering stock and place in front. Pour the stock over.
Ginger is added to reduce fishing odor and miso is added last to preserve its aroma.