Saturday, June 26th, 2010
Whoo Hoo! In the double digits now! It's BAM 10:
Saba no Misoni (Mackerel with White Miso Sauce), Soy, Shiratama (rice flour dumplings), okra and tomato miso soup
, Kyuri and Shoga (Cucumber and Ginger Tsukemono)
I'm going to start with Saba no Misoni. It's sweet with hints of ginger and goes perfectly with a steaming bowl of white rice. I love this miso sauce. I could eat it with rice and be perfectly happy.
Ingredients (Servings 2)
2 pieces of saba
150 ml or 1/2 cup + 2 tablespoons of of water
25 ml or 1 tablespoons + 2 teaspoon of cooking sake
25 ml or 1 tablespoons + 2 teaspoon of Mirin
1 tablespoon of sugar
75 grams or 1/4 cup of white miso
15 grams or about 1 inch of ginger, peeled and chopped
2 green onions for garnish (just the bottom part)
1) Wash the saba and pat dry
2) Create 1-2 slits into the saba skin.
3) Grill green onions in a pan or pot and turn to create grill marks.
4) Combine the water, sake, mirin and sugar and bring to a simmer.
5) Add the the saba and ginger and simmer on med-low heat for 5-6 minutes.
6) Tip the frying pan and ladle out some of the sauce and mix it in a bowl with the miso. Mix with chopsticks or a whisk until smooth. Pour the sauce back into the pan and simmer on low heat for 6-7 minutes. Don't cover the second time you cook it. You want to make sure the miso doesn't burn. If you're using a gas stove the heat should be as low as you can get it. Stir the sauce constantly with chopsticks so it doesn't burn and add sake or water if it starts to get too thick.
7) Plate and garnish with green onions.
Keep it easy and get packaged saba like this.
Create slits into the saba skin.
This piece of ginger is about 15 grams.
Slice your ginger into thin slices and then strips like this.
Grill the green onions in a hot pan.
Bring the water, sake, mirin, sugar mixture to a simmer.
Add the saba and ginger, cover and simmer for 5-6 minutes.
Mix the miso with some of the sake sauce in a separate bowl until smooth.
Pour sauce back into the pan and simmer 5-6 minutes.
Serve saba on a plate and spoon sauce on top. Garnish with green onions.