Japan

Saba Shioyaki

Name: Saba Shioyaki
Total time: 25 min
Yield: 2
Cuisine: Japan
Ingredients: 2 Mackerel fillets; 2 tsp Salt; 1 tbsp Sake; 3 tbsp Daikon radish, grated; some Soy sauce; 1 wedge Lemon; 2 bowls Cooked rice

Japanese salted and grilled mackerel

Saba shioyaki – “salt-grilled mackerel” – belongs to the classic Japanese breakfast and teishoku set. The method highlights the fish's pure flavour.

Salt draws moisture from the mackerel and firms the flesh; under the grill the skin crisps while the inside stays juicy. Served with rice and radish.

Servings2

Time25 min

LevelEasy

Ingredients

Mackerel fillets2
Salt2 tsp
Sake1 tbsp
Daikon radish, grated3 tbsp
Soy saucesome
Lemon1 wedge
Cooked rice2 bowls

★ = available authentic in the Asia Boutique

Preparation

Drizzle the mackerel with sake, let it stand briefly.
Pat dry and salt on both sides.
Rest for 15 minutes, blotting the moisture that beads up.
Grill skin-side up until crisp.
Serve with radish, soy sauce and lemon.

Make it original

Good rice and soy sauce round out saba shioyaki – in the Asia Boutique.

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