2 med. mackerel fillet
1 c. dashi stock
2 tbsp. mirin
1 1/2 tbsp. sugar
2 oz. fresh ginger root, chopped
1 1/2 tbsp. soy sauce
1 tbsp. sake
3 tbsp. akamiso

Scale and wash mackerel fillet and cut in half crosswise, set aside.

Combine dashi stock, soy sauce, mirin, sake, sugar in a saucepan and bring to boil, constantly stirring. Add ginger and mackerels and cook on medium heat for 8 to 10 minutes. Remove fish from pan.

Add miso to cooking sauce and stir well to dissolve miso. Cook miso mixture on medium heat for 3 to 5 minutes. Pour miso mixture over fish and serve. Makes 4 servings.