Score the skin of the mackerel fillets a few times. Sprinkle with salt on both sides. Let sit for 10 minutes, then rinse off the salt and pat dry with paper towels. Blanch the fillets in boiling water for 10-20 seconds to remove excess fishiness, then immediately transfer to an ice bath or rinse under cold water. Pat dry.
Slice half of the ginger thinly, set aside. In a medium pot, combine water, sake, mirin, sugar, and the other half of the sliced ginger. Bring to a gentle simmer over medium heat.
Take a ladleful of the simmering liquid and dissolve the miso paste in it completely. Pour the dissolved miso back into the pot, stirring well to combine.
Gently place the prepared mackerel fillets into the simmering sauce, skin side up. Arrange the remaining ginger slices on top of the mackerel. Reduce heat to low, cover with an otoshibuta (drop lid) or aluminum foil (with a small hole in the center), and simmer for 10-15 minutes, occasionally spooning the sauce over the fish, until the mackerel is cooked through and the sauce has slightly thickened.
Serve hot with steamed rice.
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