How to make misozuke-yaki 〜Miki’s Kitchen〜

#washoku #japanesefood #sawara

Sawara or Spanish mackerel is a popular fish that’s eaten in spring in Japan. The fish goes very well with miso, which brings out the flavor of the mackerel. You can use any kind of miso, but I’m going ti use shiro-miso or white miso which makes a delicately flavored dish.

0:46 start cooking
6:43 tasting

~ Ingredients for 2 servings ~
2 fillets of Spanish mackerel
1/4 tsp of salt
100g of white miso
1 Tbsp of sake
1 Tbsp of mirin
1 tsp of sugar
2 pieces of Japanese basil

~Directions~
1. Sprinkle salt over Spanish mackerels and let them stand for about 30 minutes to remove their
  odor.
2. Make “misodoko” or miso-sauce. Place white miso in a bowl and sugar, sake and mirin in it, and
  mix well.
3. After 30 minutes, wipe Spanish mackerels with paper towel.
4. Place half of miso-sauce in a container and lay fish on it, then cover them with the rest of miso-
  sauce.
5. Cover with cling wrap, and put a lid on.
6. Let it rest in the fridge for 2 days for the fish to absorb the miso flavor.
7. After 2 days, take Spanish mackerels out of the miso-sauce and wipe the sauce off with paper
  towel.
8. Crumple aluminum foil and place Spanish mackerels on it. Heat them for about 10 minutes until
  they get golden brown color.
9. Place ooba or Japanese basil on a plate and serve Spanish mackerel on it.

You can see other fish dishes.
How to make shioyaki  How to make shioyaki 〜Miki’s Kitchen〜
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How to make buri daikon How to make buri daikon〜Miki’s Kitchen〜

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