Saba no Miso Ni (Mackerel Simmered in Miso)/さばの味噌煮

Japanese Food

I made saba no miso ni as part of supper tonight.

Saba = Mackerel
No = ‘s
Ni < Niru (to simmer)

First, cut an x on the skin of each of four slices of saba.
Then, pour boiling water over them to remove odor.  This step is called shimofuri (lit. frosting).
Shimofuri can also mean marbled/marbling, as in shimofuri niku (marbled meat).
Place in a frying pan, and add: 

175 ml water
25 ml sake
1 knob ginger, sliced

Then, I decided to add mirin (about 50 ml), not sugar, to the pan.

Put on an otoshi buta (lit. drop lid) or something similar (aluminum foil or paper towels), and put on a lid.  Simmer for 2-3 min.  Add some miso (2-3 tbsp) to the pan.  Simmer for another 5 min. or so.

水 175 ml
お酒 25 ml
薄切りした生姜 ひとかけ

それから、砂糖ではなくみりんを(約50 ml)入れることにしました。


I tasted the liquid before adding additional miso, and decided not to add any more miso.
The resultant saba no miso ni was much less sweet and salty than canned.

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