Simmered Horse Mackerel

Simmered Horse Mackerel

Horse mackerel is commonly salt-grilled, but it makes a great accompaniment to rice and sake when simmered in sweet and salty sauce! The ratio of ingredient amounts is easy to remember: 2:1:1:1:1.

Ingredients: 2 servings

Horse mackerel
2 pieces thinly sliced
4 tablespoons
Sugar, mirin, sake, soy sauce
2 tablespoons each


1. Remove the entrails from the fish and wash until clean. Make cross cuts on both sides around the stomach area. This time I removed the heads.
2. Put all the seasonings and the fish in a frying pan and cover with a paper towel. Put the lid on, and turn the heat to high. When it has come to the boil, turn the heat to low and simmer for 15-20 minutes.
3. While it is simmering, scoop some of the sauce with a spoon and pour it over the paper towel.
4. Add some leek to a space in the frying pan. It's also nice if you add spinach too.

Story Behind this Recipe

I always simmer the head of red bream using the amounts listed for a firm taste. My daughter, who likes horse mackerel, asked me to simmer it in the sauce I use to cook the head of red bream. She loved it.