Saba shioyaki
Saba shioyaki, from above
Non vegJapan

Saba shioyaki

Salted mackerel grilled until the skin crackles. Simple, smoky and perfect with rice.

25 minTime
34 gProtein each
mildSpice
Salt and fire2 chapters · 1 min read

Make it your way

Grandma's waySalt grilled mackerel.
The original
374kcalsame
34 gproteinsame
1 gfibresame
25minutessame

Saba no shioyaki.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Mackerel2 fillets, skin on
Salt1 tsp
Radish (daikon radish, mooli)grated
Lemonwedges
Soy saucea few drops on the radish

Method

4 steps
  1. 1Sprinkle the mackerel with salt on both sides and rest 20 minutes.
  2. 2Pat dry and score the skin.
  3. 3Grill skin side up under a hot grill or in a pan for 6 to 8 minutes, turning once, until the skin blisters and the flesh flakes.
  4. 4Serve with grated radish dressed with a little soy and lemon.
Serve it like this

Lay the fillet skin up on a long plate with a neat mound of grated radish and a lemon wedge, with rice, miso soup and pickles.

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Make it a meal

What goes with Saba shioyaki: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Japanese milk bread210 min
On the side Miso soup20 min
On the side Spinach goma ae15 min
To drink Matcha latte5 min
Something sweet Matcha ice cream20 min
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