Amberjack Simmered in Miso

Amberjack Simmered in Miso

Cook up your fish the day you bought it. No preps necessary since we're using fresh amberjack. This is our family's simmered miso dish.


Amberjack (buri)
3 pieces (500 g)
Boiled egg (or daikon if you like)
as needed
Flavoring ingredients:
○ Water
about 200 ml
○ Sake
100 ml
○ Sugar
2 tablespoons
○ Soy sauce
1 1/2 tablespoons
2 tablespoons


1. Please pick out a fresh amberjack with a pink flesh. If it's fresh, you just need to rinse the blood. This time I used a rather large slab around the jaws.
2. Add the ○ ingredients and let boil. Arrange the amberjack and cover with an otoshibuta. Simmer for 5 minutes over medium heat. Skim off the scum as needed.
3. Add miso, cover, and simmer for another 10 minutes or so. Add a peeled boiled egg. If the sauce starts to reduce, add water to prevent it from burning.
4. Coat the fish with sauce once it starts to thicken with the glaze. Be careful not to let it burn (it took about 20 minutes this time.)
5. Serve on a plate. Cut the boiled egg in half and pour plenty of sauce over it. You could also simmer the fish with thick slices of daikon radish.
6. I used the part around the jaws since it's fatty, delicious, and cheap. A normal fillet will cook faster.

Story Behind this Recipe

This is a fishermen's recipe, modified by my mother. She used to make this since I was little, and always made it like this whenever she had fresh fish. It's now my family's simmered miso dish that's popular with my kids, thanks to the richness resulting from the miso (rather than the soy sauce).