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Japanese Recipe – Saba Misoni

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In Japan, it is very common to cook Saba (Mackerel) with japanese miso. This is because mackerel has a distinctive fishy smell and using miso can cover the smell and add in good japanese traditional flavor. Mackerel is another source that full of DHA and EPA, but, you need to consume it wisely, meaning to select the right type of mackerel to avoid from mercury contamination. Select Atlantic mackerel which is less mercury contamination and avoid King mackerel and Spanish mackerel.

Ingredients:

2 mackerels
1 tbsp sake
1/2 cup water
2 tbsp sugar
3 tbsp miso
1 ginger sliced
1 spring onion sliced

Preparations : (2 serving)

Cut the mackerel into half. Mix water, sake, sugar ,ginger slices and miso in a pan and heat to boil. Add mackerel and simmer it for 10 minutes on low heat. Slowly stir and pour the sauce over the mackerel. Add in spring onion and stir well. Stop the heat and ready to serve.

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