Jiro's Mackerel Simmered in Miso (The Wind Rises)

• •4 piece Mackerel fillets (skin on, preferably)
• •1 knob Fresh ginger (sliced)
• •100 ml Water
• •50 ml Cooking sake
• •3 tbsp Mirin
• •3 tbsp Sugar
• •1 tbsp Soy sauce
• •3 tbsp Miso paste
• •as needed cup Boiling water (for shimofuri)

Instructions

1. 1

   Prep the Fish (Shimofuri): Place the mackerel fillets in a colander and pour boiling water over both sides. This 'frosting' technique removes any fishy odor and ensures a clean flavor.

2. 2

   Make the Sauce: In a large frying pan or shallow pot, combine 100ml water, cooking sake, mirin, sugar, soy sauce, and miso paste. Stir well until the miso is fully dissolved.

3. 3

   Bring the sauce to a boil over medium-high heat, stirring occasionally.

4. 4

   Simmer: Once the sauce is bubbling, add the sliced ginger and carefully place the prepped mackerel fillets into the pan, skin-side up if possible. Lower the heat to medium.

5. 5

   Baste: Cover the pan with a lid and simmer for 10–13 minutes. Occasionally lift the lid and spoon the sauce over the fish to ensure it absorbs the rich miso flavor.

6. 6

   Finish: The dish is ready when the sauce has thickened slightly and turned glossy. The mackerel should be cooked through and flaky.

7. 7

   Serve hot, garnished with a few fresh ginger slices. It pairs perfectly with steamed rice and perhaps a side of pickled vegetables.

Chef's Tips

• 💡For best results, use fresh mackerel. If using frozen, ensure it's fully thawed before starting.
• 💡The shimofuri step is crucial for removing any strong fishy smell, so don't skip it!
• 💡Adjust the amount of sugar or miso to your preference. If you prefer a less sweet taste, reduce the sugar slightly.
• 💡Be gentle when handling the mackerel fillets, especially after simmering, as they can be delicate.
• 💡Serve immediately with a bowl of warm white rice to soak up all the delicious sauce.