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1
Cut the mackerel into 3 pieces and sprinkle salt on both sides.
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2
Let it sit for 10 minutes.
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3
The salt will remove moisture from the fish, which helps reduce the fish smell.
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4
Put the mackerel in a strainer and pour boiling water over it to remove the fish smell.
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5
This one extra step will make the mackerel really delicious.
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6
To infuse the mackerel with a sweet flavor, add the water, sugar, sake, ginger, and umeboshi to a pot and bring to a simmer.
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7
Turn off the heat for a moment, arrange the mackerel in the pan, then set the heat to medium.
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8
Just before it boils, turn the heat down to low.
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9
Cover and simmer for 5 minutes.
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10
Next, ladle a small amount of the simmering liquid into a small bowl and mix in the miso until it dissolves.
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11
Add the dissolved miso to the pot and gently stir to make sure the miso is evenly distributed.
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12
Use a spoon to ladle the simmering liquid evenly over the pieces of fish.
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13
Cover with an otoshibuta (drop lid) and cook for 5 minutes over medium heat.
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14
The miso can scald easily, so be careful.
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15
When most of the simmering liquid has boiled down, it's done.
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16
In a short time, you have made simmered mackerel in a glossy sauce.
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17
You can also cut about 5 cm of the white part of a Japanese leek and simmer it with the mackerel, which is also delicious.
