Saba Shioyaki
There is almost nothing to this dish, which is the point. Salt draws the moisture from the mackerel an hour before it meets the heat, firming the flesh and concentrating the flavor. Grilled until the skin blisters and the fat runs, it needs only grated daikon and a squeeze of citrus to finish.
Ingredients
- 2 mackerel fillets, skin on (about 300g total)
- 1 tablespoon fine sea salt
- 2 tablespoons sake
- 100g daikon radish, finely grated and lightly drained
- 1 lemon or sudachi, cut into wedges
- Soy sauce, to serve
- Steamed short-grain rice, to serve
Method
- Pat the mackerel dry. Sprinkle both sides evenly with the salt and lay skin side up on a rack. Refrigerate, uncovered, for one hour to firm the flesh.
- Blot away any beads of moisture, then brush the fillets lightly with the sake and pat dry again.
- Heat a grill or heavy skillet over medium-high. Cook the fillets skin side down for 4 to 5 minutes, without moving them, until the skin is blistered and crisp.
- Turn once and cook the flesh side for 2 to 3 minutes, until just opaque through.
- Mound the grated daikon alongside, add a wedge of citrus, and serve at once with rice and a small dish of soy sauce.