Month: October 2026

Categories
Food Recipes

Saba Shioyaki (Grilled Mackerel)

INGREDIENTS

  • Wild-caught frozen Norwegian mackerel fillets from Uwajimaya
  • Salt

DIRECTIONS

  1. Thaw in sealed package in water for 20-30 minutes
  2. Score the skin side with “X” pattern
  3. Generously sprinkle salt on both sides. Let sit on plate lined with paper towel for 15-20 minutes.
  4. Pat dry. Wipe away any excess water drawn out by the salt with a paper towel. Optional: splash a teaspoon of cooking rice wine over the flesh to help eliminate fish scent.
  5. Pre-heat the Zojirushi grill for 3-4 minutes.
  6. Line the bottom of the baking sheet with parchment paper or aluminum to ease cleaning
  7. Place the fillets skin-side down for ~ 3 minutes until the meat turns opaque.
  8. Flip over to skin-side up and broil another 4-5 minutes, watching closely until the skin is bubbling and golden brown.
  9. Serve with a mound of grated daikon, and steamed white or brown rice.