Wash the mackerel cuts well. Drain and wipe off any excess moisture, cut in half, and make cuts in the skin.
Peel the ginger and julienne. Thinly slice half of it with the peel still attached.
Add the dashi stock, ginger, and ★ ingredients to a pot and bring to a boil. Then add the mackerel, close with a lid, and simmer on medium heat. Once it's come to a boil, reduce to low heat and simmer for 7 to 8 minutes.
Cook the leek and peppers in a frying pan.
Transfer to a serving plate together with the leek and peppers. Top with the miso sauce and garnish with the ginger slices.
For 200 ml of simmered liquid, use 3 tablespoons of miso, 2 tablespoons of sugar, 2 tablespoons of mirin, 2 tablespoons of sake, 1 tablespoon of soy sauce, and simmer for a little bit longer.
Story Behind this Recipe
A variation of a recipe I learned from my mother. I used regular miso for this, but it's also delicious if you use plum miso and reduce the sugar.
Step 1: If you're concerned about any fish smell, pour hot water over it. Step 3: Please boil while pouring the miso sauce over it. You can also use a frying pan. Please adjust the soy sauce and miso as desired.