Simmered Mackerel in MISO Broth 　　(Saba no Miso-ni)
4 cuts mackerel (saba)
30g ginger (tsuchi shouga)
	1 1　 cup bonito soup (dashi) 　3
	3 tbsp sugar (satou)
	1/2 cup sake
	1/2 tbsp soy sauce (shouyu)
	1/3 tsp vinegar (su)
20g miso
20g red miso
1. Peel the ginger. Cut 2/3 of the ginger into match sticks and the rest shred into thin needles. 2. Put mackerel with bonito soup, sake, soy sauce and vinegar in a pan. Add ginger sticks and boil. 3. When brought to a boil, ladle the simmering souce and pour over mackerel for 2 or 3 times. 4. Simmer for 5 or 6 minutes with a drop lid. 5. Dissolve miso and red miso in the simmering sauce and go on cooking for 10 minutes over low heat pouring the sauce over mackerel. 6. Dish up the mackerel in individual bowl, pour simmered sauce and put ginger needles on. Serves 4