TheCookbook.ai

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

Inspired by the 'Saba no Misoni' (Mackerel Simmered in Miso) served at the Sugiya eatery in 'The Wind Rises.' This classic Japanese dish is famous for the scene where Jiro gazes at the beautiful curve of a mackerel bone, finding inspiration for aircraft design. A simple yet soulful meal that fueled the dreams of a young engineer.

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 4
JapanesePescatarianDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeHigh-Protein

Ingredients

  • •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.

    Time: 2 min
  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.

    Time: 3 min
  3. 3.

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

    Time: 3 min
  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.

    Time: 1 min
  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.

    Time: 10 min
  6. 6.

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

    Time: 1 min
  7. 7.

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

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.

Recipe from TheCookbook.ai

Created by AIRI