Mackerel miso stew (Saba no Misoni)

Score the skin of each Mackerel fillet with two or three diagonal cuts. This helps the flavors penetrate and prevents the skin from curling.

Bring a pot of water to a boil. Briefly blanch the Mackerel fillets for about 10-15 seconds to remove any fishy smell and excess oil. Immediately transfer the Mackerel to an ice bath to stop cooking, then drain well and pat dry.

In a wide, shallow pot or frying pan, combine the Awase Miso, Sake, Mirin, Granulated sugar, and Dashi stock. Whisk until the Awase Miso is fully dissolved and the sauce is smooth.