Japan

Saba no Miso-ni, made with supermarket ingredients

Name: Saba no Miso-ni
Total time: 20 min
Yield: 2
Cuisine: Japan
Ingredients: Mackerel fillets (300 g / 2 fillets); Ginger (1 thumb / 15g, sliced); Miso paste (3 tbsp); Sake (60 ml); Mirin (2 tbsp); Sugar (1 tbsp); Dashi stock (120 ml)

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

20 min2 to wash

3 lazy steps

1
In a pan, bring Dashi stock, Sake, Mirin, Sugar, and Ginger to a simmer over medium heat.
2
Add Mackerel fillets skin-side up, cover, and simmer over low heat for 8 minutes.
3
Dissolve Miso paste into the simmering liquid, spoon the sauce over Mackerel fillets, and simmer uncovered for 3 minutes until thickened.

How it's eaten in Japan

In Japan, it is traditionally served with a hot bowl of white rice and a side of pickled cucumbers or miso soup.

Ingredients (serves 2)

Mackerel fillets300 g / 2 fillets
Ginger1 thumb / 15g, sliced
Miso paste3 tbsp
Swap: 1 tbsp soy sauce + 2 tbsp peanut butter（Rich savory match）
Sake60 ml
Swap: 60 ml dry sherry（Rich umami flavor）
Mirin2 tbsp
Swap: 2 tbsp dry white wine + 1 tsp sugar（Sweetness and depth）
Sugar1 tbsp
Dashi stock120 ml
Swap: 120 ml chicken broth（Savory base）

Authentic ingredients in Japan

Mackerel fillets300 g / 2 fillets
Ginger1 thumb / 15g
Miso paste3 tbsp
Sake60 ml
Mirin2 tbsp
Sugar1 tbsp
Dashi stock120 ml

Optional authentic touch
Blanching the mackerel fillets in boiling water briefly before simmering removes any fishy odor.

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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