Saba (or Salmon) Misoni (Kyoto Ginger & Sweet Miso Simmered Fish) – Authentic Japan Recipe

Gently simmered in a rich ginger-and-miso broth until the glaze turns glossy and coats every flake of fish.

Country of Origin
🇯🇵 Japan (East Asia, Asia)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Fresh mackerel or salmon fillets, Blanched spinach or bok choy, Julienned fresh ginger, Awase/red miso paste, Mirin

Ingredients for Saba (or Salmon) Misoni (Kyoto Ginger & Sweet Miso Simmered Fish) (4 Servings)

  • 1.25 lbs (or 2.5 cups) fresh mackerel or salmon fillets, prepped into bite-sized pieces
  • 1.5 cups blanched spinach or bok choy, washed and trimmed
  • 1 cup julienned fresh ginger
  • 1 medium onion and 3 cloves garlic, finely minced with Awase/red miso paste
  • 1.5 tbsp traditional Japan seasoning (mirin, sake, sugar, dashi)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown fresh mackerel or salmon fillets for 5 minutes.
  2. Add minced onion, garlic, Awase/red miso paste, and mirin, sake, sugar, dashi, stirring for 2 minutes until deeply aromatic.
  3. Add blanched spinach or bok choy and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in julienned fresh ginger right before serving warm.

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