Cooking diary of Hokkai staff: Simple Bagna Cauda with Saba Misozuke (mackerel in miso)


We introduce simple recipes made by Hokkai staff using our fish products! They come with additional tips from head chef Otawara. This time Naomi is cooking.

Usually you may use anchovies for Bagna Cauda sauce, but this time I used our Saba Misozuke. The sweetness of miso, milk, and cheese creates a delicious sauce!
Since garlic is small, it was difficult for me to mash it with a fork, even after it was boiled and softened. It may be a good idea to grate it and put it in the pan from the beginning.

You can enjoy this Bagna Cauda sauce with anything you like, such as bread or vegetables. I especially recommend vegetables that are not watery, such as raw carrots and paprika cut into sticks! !

This recipe makes about 4 times the amount of sauce shown in the photo.
As time passes, the mackerel will absorb the liquid, so you are left with just tasty mackerel. You can use it as a salad topping (and dressing) the next day.



Preparation time

40 minutes


  • 1 fillet Saba Misozuke (mackerel in miso)
  • 5 cloves of garlic
  • 1/2 onions
  • 100 ml milk
  • 3 tablespoons (15 grams) powdered cheese
  • 100 ml olive oil


  1. To defrost the Saba Misozuke, put it in cold water for about 20 minutes, while still inside the packaging. To prevent any water from coming in, you can put an extra ziplock bag around the package.
  2. Finely chop the onions. Cut the garlic in half lengthwise and remove any sprouts.
  3. Put the garlic and onion into the frying pan, add milk and let simmer over low heat for about 20 minutes.
  4. Remove the mackerel from the pack and remove the bones with tweezers.
  5. Place the mackerel, skin side up, in a lightly oiled frying pan and fry over medium heat for about 7 minutes.
  6. Put the fish in a bowl, peel off the skin and loosen up finely with a fork.
  7. When the garlic becomes soft, mash it with a fork, add the mackerel, powdered cheese and olive oil, and mix everything while warming it over low heat.
  8. Place a portion in a high, heat-retaining container such as a cocotte and enjoy with your favorite vegetables and bread.
Chef Kuni
If you cut and boil the onions and garlic while defrosting the mackerel, and if you grill and loosen the mackerel up finely with a fork, while boiling the onions and garlic, you can work more efficiently!
I agree with the staff that grated garlic is better.
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