Seafood recipes, Japanese dish-Saba&Dakon Stewed in Miso/Saba-no Miso-ni

Saba/Mackerel is one of the common seafood we eat. Because this kind of blue-skin fish can easily turn out fishy, I usually use either grilling or nimono/stewing method. Sprinkle some salt and grill on high heat for a short time, you can easily enjoy crispy on skin and succulency in meat! When it comes to Nimono, you may want to pay a little more attention how you handle. As mentioned earlier, after being caught from the ocean, this type of fish becomes fishy very easily. It needs certain ways to process as well as seasonings. But don’t worry! It doesn’t require any special tools or high skill techniques. All you need is a little extra effortless steps and using basic cooking materials including some Japanese seasonings. Since this can be served at room temperature, it’s also suitable for bento dish!! As you may know, this fish contents lots of Omega3. Let’s have more of those blue-skin type of fish and take in natural supplement for your health!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves four ~
2 slices Saba/Mackerel, fillet
5 cm Daikon
2 stalks Green onion
20g Ginger
300ml Water

2tbs Sake
2tbs Mirin
1+1/2tbs Sugar
1/2tbs Soy sauce
2+1/2tbs Miso

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!


[ Directions ]

1. Cut fillet saba into four pieces.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can use other kinds of fish. Since seasonings are rather strong, you may want to choose blue-skin fish such as tuna, bonito. Salmon may work as well.

2. To remove unwanted fishiness, you can put them through boiling water.
And put on the paper towel wipe off the excess water.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This is just parboiling process, you don’t need to cook thoroughly.

3. Cut white part of green onion in 3~4cm length.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Green part can be used for decoration.

4. Slice ginger.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Ginger can cover up fishiness, add nice fragrance.
Besides 20g of ginger, you can slice some more for decoration.

5. Peel daikon and slice.

6. Combine all the seasonings above listed.

7. Pour in water and mix well.

8. Add the miso seasoned soup into a stew pot.

9. Add the daikon.

10. And green onion & sliced ginger. Turn on the stove, bring it to a boil.

11. After boiling, add saba “skin facing up” Keep simmering.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Skin can easily stick to the bottom of the pot, while stewing..

12. You can pour some soup on the surface once in awhile.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Just make sure the fish is coated with soup so the seasonings will penetrate into the meat.

13. After about 10~15minutes, remove the fish from the pot.
Reduce the soup until thicken over medium-high heat.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Overcooking fish can result hard and dry texture. Remove from the pot as soon as it’s cooked.

14. After reducing the soup, you can then put the fish back into the pot.
Cover with the thicken soup and shut off the stove.
Serve with shredded green onion and ginger.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If you have time, you can first cool off and then reheat before serving. Cooling process will let the flavor goes into every materials and it tastes even better!
It actually can be served at room temperature as well.
It’s also suitable for Bento!



Copyright © MASA’s Cooking- All Rights Reserved.

3 thoughts on “Seafood recipes, Japanese dish-Saba&Dakon Stewed in Miso/Saba-no Miso-ni

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s