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Saba no nitsuke（サバの煮つけ）
What kind of dish is saba no nitsuke??
saba = mackerel
A dish of mackerel simmered in soy sauce and sugar. Nitsuke is a representative Japanese dish.
The type of fish is not limited to mackerel; sea bream, Spanish mackerel, right-eye flounder, etc. may also be used.
This time I used Scomber japonicus(masaba).
Check out this article to learn more about the nutrients DHA and EPA, which are found in abundance in blue fish such as mackerel. 👉 Grilled mackerel marinated in shiso sauce
About nitsuke
Nitsuke, nishime, and nizakana are all types of simmered dishes(nimono). All of these dishes are made by infusing the ingredients with the flavor of soy sauce and sugar.
“Nitsuke”: A cooking method in which ingredients are simmered in a small amount of broth in a short time.
This cooking method is suitable for fish because its flesh is soft and easily falls apart when cooked.
Because it is simmered for a short time, the flavor cannot penetrate to the center of the ingredients.
Therefore, the broth is placed on a plate along with the ingredients, and the ingredients are soaked in the broth as it is eaten.
It is best to boil the broth until it thickens slightly.
”Nishime”: A cooking method in which ingredients such as vegetables and konjac are simmered until the broth evaporates. It is best to use light soy sauce for white ingredients such as taro.
“Nizakana”: A fish dish that is simmered for a long time. A cooking method used for fish with many small bones, such as sardines.
In everyday life, Nitsuke and Nizakana are not very strictly distinguished.
Click here for a recipe for simmering sardines in a pressure cooker until tender. 👉 Boiled sardines, plums and ginger
NUTRITION FACTS
217kcal Protein 18.8g Fat 14.9g Carb 6.4g Salt Equivalent 1.7g
INGREDIENTS (3SERVINGS)
- 3 pieces of mackerel (Scomber japonicus,masaba) 270g
- boiled water 1000g
- ☆sliced ginger 5g
- ☆dark soy sauce 25g
- ☆sugar 10g
- ☆mirin 10g
- ☆sake 10g
- ☆water 100g
I wrote about soy sauce, mirin, and sake in this article. 👉 About Soy sauce ＆ mirin & sake
COOKING INSTRUCTIONS
① Arrange the mackerel on a tray and pour hot water over it. Discard the hot water when the surface of the mackerel becomes whitish.
The process of soaking the fish in hot water is called “shimofuri”, and the blood and slime that cause the fish’s odor are washed off. Ginger have similar effects.
② Put the sliced ginger, mirin, sugar, sake and soy sauce in a pan and bring to a boil.
③ Add the fish to the pan. Reduce heat to low, cover with aluminum foil and simmer for 5 minutes. Don’t turn it over halfway through, and shake the pan occasionally.
Instead of covering the entire pan with aluminum foil, cover the fish with aluminum foil.
The purpose of covering the fish is to allow the broth to circulate to the top of the fish, and to prevent the fish from shaking and losing its shape.
④ Remove the aluminum foil and simmer, occasionally scooping out the broth with a spoon and pouring it over the surface of the fish.
The garnish is boiled burdock pickled in soy sauce and mirin. I made it the day before so the flavors would soak in. You can also add boiled spinach instead of burdock, or boil taro with fish.
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