I was all set to go to Penzance last weekend via first great western’s first class cabin sleeper train, the night riviera. But due to the incredible amount of rain and storms we’ve had this winter, many parts of the rail tracks were either underwater or swept away into the sea.
So I canceled everything, and decided to go sometime later this year instead.
Last night I came home to an unexpected parcel waiting for me….
The rail company sent this goodie bag, along with a lovely little note of apologies. I must admit I was very thrilled.
Otherwise known as saba misoni.
Slightly tweaked by me, with the addition of a soft poached egg on top. Methinks the runny yummy yolk can only add to the tastiness of any dish, no?
Blanch prepped mackerel fillets in nearly boiling water to ‘cleanse’ them. This helps getting rid of some of the strong fishy smell some people can’t seem to take.
Then combine some water, miso paste (akamiso is my preference), sake, sugar (maple syrup, or honey, anything sweet really) and mirin in a pan. Bring to a light simmer.
Add in the green tops of spring onions and ginger, and give it a little stir. Place fish gently into pan, skinside up and pop a lid on. Simmer on low for about 10 minutes.
While waiting, poach an egg.
Assemble when everything is cooked, and finishing the dish with strips of green onion whites and bonito flakes.
The quantity of each ingredients are up to your own tastes and preference.