Miso-Glazed Mackerel with Young Sakura Hijiki


Enhance your favorite miso-glazed fish dish, whether it's mackerel or Spanish mackerel, with the popular "Young Sakura Hijiki" for a sophisticated and flavorful plate.


Ingredients (for 2 people):

  • Young Sakura Hijiki (before desalting/reconstituting): 60g / 6g
  • Mackerel: Half fillet (2 bone-in pieces)
  • Ginger: 4 slices
  • Sake: 60cc
  • Mirin: 40cc
  • Sugar: 1.5 tbsp
  • Soy sauce: 1 tbsp
  • Water: 140cc
  • Miso: 2 heaping tbsp (approx. 60g)

How to:

  1. Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.

  2. [Mackerel preparation] Score the skin of the mackerel shallowly at an angle to prevent the skin from peeling off and to allow the heat to penetrate better. Place the mackerel in a tray.
  3. Pour near-boiling water over the mackerel to remove any fishy smell and blood. Quickly drain and clean the mackerel with chopsticks, then rinse under cold water.
  4. Pat the mackerel dry with paper towels. Slice the ginger thinly with the skin on.
  5. In a pot large enough to fit the mackerel, add the ginger, sake, mirin, sugar, soy sauce, and water. Bring to a boil.
  6. Place the mackerel in the pot, skin side up, and spoon the simmering sauce over the fish. Skim off any foam that forms. Cover with a drop lid (otoshibuta) and simmer on low heat for 5 minutes.
  7. In a small bowl, mix the miso with about one ladleful of the simmering liquid from the pot to dissolve the miso. Turn off the heat under the pot.
  8. Remove the drop lid and pour the miso mixture back into the pot. Bring it back to a gentle boil over medium heat, spooning the sauce over the fish. Simmer for about 3 minutes
  9. (Optional) Let the fish sit in the sauce off the heat for about an hour to allow the flavors to meld.
  10. Gently reheat and reduce the sauce to a slightly thick consistency over low heat.
  11. Transfer the mackerel to serving plates, spoon the sauce over the top, and garnish with well-drained young hijiki. Add julienned ginger if desired.


  • This recipe works just as well with Spanish mackerel.
  • Using bone-in fish pieces adds more depth to the broth.
  • Adjust the amount of miso to match the saltiness of your specific miso paste to avoid over-salting.

Enjoy this elegant and flavorful dish that combines the richness of miso with the delicate touch of sakura hijiki!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed