braised saury

How to Make Brailed Mackerel (Sanma) in Soy Sauce

Braised mackerel, or "shoyu ni sanma" in Japanese, is a beloved dish that highlights the fish’s rich flavor with a sweet-savory soy-based sauce. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients: 2 fresh mackerel (cleaned and gutted), 4 tbsp soy sauce, 2 tbsp sake, 2 tbsp mirin, 1 tbsp sugar, 1 slice of ginger, 1 scallion (cut into chunks), cooking oil.

Steps:

1. Prepare the fish: Score the mackerel diagonally on both sides to help the sauce penetrate. Pat dry with paper towels.

2. Sear the fish: Heat oil in a pan over medium heat. Place the fish skin-side down and sear for 3-4 minutes until crispy. Flip and sear the other side for 2 minutes. Remove and set aside.

3. Make the sauce: In the same pan, add soy sauce, sake, mirin, sugar, and ginger. Stir until the sugar dissolves and the sauce simmers.

4. Braise the fish: Return the mackerel to the pan, spooning the sauce over it. Add scallions. Cover and simmer on low heat for 5-7 minutes, basting occasionally.

5. Serve: Transfer to a plate, drizzle with remaining sauce, and garnish with extra scallion. Enjoy with steamed rice!

This dish balances umami and sweetness, making the tender melt-in-your-mouth mackerel irresistible. Adjust the sauce thickness by simmering longer if desired.