Pour boiling water over the mackel to remove their fishiness. (About 500 ml of boiling water is fine.)
Put some cuts into the skin side of the filets.
Put the ● ingredients and mackerel into a frying pan or a small pan over high heat.
When it comes to a boil, skim off the scum.
Simmer over low heat for about 5 minutes.
Take out some of the cooking liquid, and combine with the miso. Add the mixture to the pan.
You want to reduce the cooking liquid, so simmer with a small lid that sits right on top of the food (otoshibuta) over low heat for about 5 minutes.
Story Behind this Recipe
Blue mackerel (gomasaba) was cheap at only 198 yen fro 2 fish
I like sweet miso nimono (simmered dishes) so this is rather sweet. Please blend in some soy sauce or red miso to taste. The fish will shrink in size while cooking, so keep that in mind! To avoid the cooking liquid from becoming diluted, I recommend using a small pan or frying pan to cook this dish.