• Mackerel4 small fillets
• ★Miso2 tbsp
• ★Ginger1 clove
• ★Sake4 tbsp
• ★Mirin3 tbsp
• ★Sugar4 tbsp
• ★Water1 cup
• ★Miso1 tbsp
• ★Soy sauce1 tsp

1. 1

   Place mackerel skin-side up on a colander and pour boiling water over the surface to blanch lightly. Pat dry thoroughly and score the skin with a shallow cross pattern. Peel and thinly slice 1 clove of ginger.

2. 2

   In a pressure cooker, combine all the ★ seasonings: 2 tbsp miso, 1 clove ginger, 4 tbsp sake, 3 tbsp mirin, 4 tbsp sugar, and 1 cup water. Mix well. Arrange mackerel skin-side up in the pot. Cover and bring to pressure over medium heat. Reduce to low heat and cook under pressure for 35 minutes. Turn off heat and allow pressure to release naturally.

3. 3

   Once pressure is completely released, open the lid. Add the finishing miso (1 tbsp) and soy sauce (1 tsp) and simmer briefly to reduce slightly. Adjust seasoning to taste, transfer to serving dishes, and serve.

Using a pressure cooker ensures the fish becomes tender and the bones soften in a short time.

• Calories195 kcal
• Protein15 g
• Fat7 g
• Carbs18 g
• Sodium1.4 g