Simmered Mackerel in Soy Sauce (Saba no Nitsuke)

Ingredients

• 2 fresh mackerel filets (~6 oz each)
• 2½ tbsp soy sauce
• 2 tbsp mirin
• 4 tbsp sake (or water as a substitute)
• 1 tbsp sugar
• ½ cup water
• 4 thin ginger slices

Method

1. Make an X-shaped cut in the middle of each mackerel filet to keep the skin from tearing during cooking.
2. In a medium pan, combine soy sauce, mirin, sake, sugar, water, and ginger slices. Bring to a simmer over medium-high heat.
3. Add the mackerel to the simmering sauce, spooning sauce over the fish. Cover and simmer over medium heat for 5 minutes.
4. Optional: turn off the heat and leave the lid on for 20–30 minutes to let the fish absorb more flavour. Skip this if short on time.
5. Turn the heat back on, remove the lid, and simmer another 5–6 minutes, frequently spooning sauce over the fish, until the sauce reduces to about 2–3 tablespoons.
6. Transfer the mackerel to a serving plate and pour the remaining sauce over the top.
7. Serve with warm rice, miso soup, and side dishes.