Sawara Negimiso Yaki: Grilled Spanish Mackerel with Scallion Miso Glaze
An aromatic dish featuring savory-sweet miso that’s sure to boost your appetite.
This dish features seasonal, fatty Spanish mackerel (Sawara) grilled with a flavorful scallion miso glaze. Miso varies greatly by region and household; while this recipe uses bold red miso, you can easily adapt it—use white miso for a refined taste or awase (mixed) miso for a milder flavor.
💡 Pro-Tip: Making the Most of Your Leeks
You can use either white leeks (Naga-negi) or green scallions. However, I recommend using the transition area where the white part meets the green. This part is often discarded, but its slightly sticky texture blends perfectly with miso.
- Zero Waste: Use the dark green tops for Negiyaki (savory pancakes) or braised pork (Kakuni) to remove gaminess. Use the white parts for Mapo Tofu!
- The “Slime” Secret: That jelly-like substance inside fresh leeks is actually a sign of freshness! It contains fructans (a type of fiber) and becomes incredibly sweet when heated.
- Flavor Boost: My grandmother used to add a bit of garlic and sauté the miso in oil. This adds a punchy accent and allows the sauce to keep in the fridge for several days.
Nutrition Facts (Per Serving)
- Calories: 186 kcal
- Protein: 20.7 g
- Fat: 10.0 g
- Carbohydrates: 5.0 g
- Salt Equivalent: 1.6 g
Ingredients ( 5 servings)
- Spanish Mackerel (fillets): 500g
- Long Green Onion / Leek: 40g
【☆ Homemade Scallion Miso Sauce】
- Red Miso: 40g
- Mirin: 10g
- Sugar: 5g
- Sake: 5g
Miso Tips: The “Red Miso” used here is aged longer for a sharp, deep umami. It’s less intense than Hatcho miso, making it very versatile for various dishes. In this recipe, I used red miso, but you can also use white miso or wase miso. For more information on different types of miso, check out this article. 👉 Japanese traditional seasoning miso
Instructions
- Prepare the Scallion Miso Finely mince the leek. In a small bowl, combine the 【☆】 sauce ingredients with the minced leeks and mix well.
- Coat the Fish Pat the mackerel fillets dry with a paper towel. Spread a generous layer of the scallion miso over the surface of the fish.
- Grill to Perfection
- Fish Grill: Cook on medium heat for about 10 minutes until aromatic and slightly charred.
- Oven: Preheat to 230°C (approx. 450°F) and bake on the middle rack for about 15 minutes.
- Note: Miso burns easily, so keep a close eye on it and adjust the time as needed!
Bonus Idea: “Yaki Onigiri” with Leftover Miso
If you have leftover sauce, try making Scallion Miso Grilled Rice Balls! Simply brush a thin layer onto a rice ball and toast it until fragrant. It makes for a perfect snack or a savory finish to a meal.
Adjusting the Taste: Since salt levels vary by miso brand, feel free to adjust the amount of sugar to suit your preference.
Read the Japanese version of this article here![【レシピ】サワラのネギみそ焼き｜香ばしいネギ味噌が食欲をそそる一品]
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