Mackerel Simmered with Ginger

Mackerel Simmered with Ginger

I think this is the easiest way to simmer mackerel. As long as you don't mess up the ingredient amounts, it's easy and delicious.

Ingredients: 4 servings

Mackerel filets
1 fish's worth
about 20 g (1 piece)
・ Water
a bit less than 150 ml
・ Sake
about 60 ml
・ Soy sauce
4 tablespoons
・ Mirin
2 tablespoons
・ Sugar
1 1/2 tablespoons
Green onions (thin type)
To taste


1. Cut each filet in half to end up with 4 pieces. Make crisscross cuts on both sides. Slice the ginger thinly.
2. Put the [A] ingredients in a pan and bring to a boil. Put in the mackerel filets skin side up. Add the sliced ginger. Spoon the cooking liquid over the mackerel and put in a small lid that sits directly on the simmering food (otoshibuta).
3. You can make a one-use otoshibuta by cutting out a round piece of kitchen parchment paper and placing it on top of the food. Simmer over medium heat until the cooking liquid has reduced to about 1/3. Spoon the liquid over the fish about 4 times while it simmered to make it nice and shiny.
4. Add the uncut green onion at the end and replace the lid until the green onion softens in the residual heat.
5. Transfer the mackerel to serving plates. Serve the wilted green onion coated with sauce alongside the mackerel, wrapped into a spiral.
6. This is the whole meal by the way. I served the mackerel with tonjiru (hearty pork miso soup).

Story Behind this Recipe

Since we like having miso soup with dinner, having 'miso-simmered mackerel' would mean doubling up on the miso, so I do the mackerel with ginger and soy sauce instead. I've been making this for a long time.