🇯🇵 Japan
Mackerel Simmered in Miso, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
15 min2 to wash
3 lazy steps
- 1
Cut mackerel fillets 300 g in half and score shallow cross-cuts into the skin side.
- 2
In a skillet, bring water 120 ml, sake 120 ml, mirin 2 tbsp, sugar 2 tbsp, and sliced ginger 1 piece to a boil, then add the mackerel skin-side up and simmer covered for 5 minutes.
- 3
Dissolve miso 3 tbsp into the cooking liquid, spoon it over the fish, and simmer uncovered for 5 minutes until the sauce thickens.
🇯🇵 How it's eaten in Japan
In Japan, this dish is served hot over steamed white rice and garnished with finely shredded ginger (hari-shoga).
Ingredients (serves 2)
- mackerel fillets300 g
Swap: canned mackerel 2 cans (450 g)（no prep needed）
- sake120 ml
Swap: dry sherry 120 ml（recreates depth）
- water120 ml
- mirin2 tbsp
Swap: dry white wine 2 tbsp + sugar 1 tsp（matches sweet acid）
- sugar2 tbsp
- ginger1 piece
- miso3 tbsp
Authentic ingredients in Japan
- mackerel fillets300 g
- sake120 ml
- water120 ml
- miso3 tbsp
- mirin2 tbsp
- sugar2 tbsp
- ginger1 piece
Optional authentic touch
Pouring boiling water over the mackerel before simmering removes unwanted fishy odors.
Wherever you live: Japan, Europe or anywhere else
Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.
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