📝 About This Recipe
Yakizakana is the soul of the Japanese breakfast and a cornerstone of 'Ichigyu Sansai' (one soup, three sides) dining. This recipe focuses on the 'Shioyaki' (salt-grilling) technique, which draws out the natural sweetness of the fish while creating a shatteringly crisp, golden skin. By using high-quality sea salt and precise heat, you transform a simple fillet into a masterpiece of texture and umami that embodies the elegance of Japanese home cooking.
🥗 Ingredients
The Fish
- 2 pieces Mackerel (Saba) or Salmon (Sake) fillets (bone-in or boneless, skin-on is essential)
- 1.5 teaspoons Fine Sea Salt (preferably Japanese) (used for both curing and seasoning)
- 1 tablespoon Sake (Japanese Rice Wine) (to neutralize any fishy aroma)
Traditional Accompaniments
- 3 inch piece Daikon Radish (peeled and finely grated)
- 1 piece Sudachi, Kabosu, or Lemon (cut into wedges)
- 2 pieces Hajikami Shoga (Pickled Ginger Sprout) (optional, for palate cleansing)
- 1 teaspoon Soy Sauce (to drizzle over the grated radish)
For Serving
- 2 bowls Steamed Japanese Short-Grain Rice (freshly cooked)
- 2 bowls Miso Soup (hot)
👨🍳 Instructions
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1
Pat the fish fillets completely dry with paper towels. Moisture is the enemy of crispy skin, so ensure there is no surface liquid.
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2
Place the fish on a tray and lightly spray or brush both sides with the sake. Let it sit for 5 minutes, then pat dry once more.
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3
Hold your hand about 12 inches above the fish and sprinkle half of the salt evenly over both sides. This 'high-altitude' salting ensures an even distribution without clumps.
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4
Set the fish aside at room temperature for 20 minutes. You will see beads of moisture appearing on the surface; this process firms the flesh and seasons it deeply.
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5
While the fish cures, grate the daikon radish using a fine grater. Lightly squeeze out the excess liquid so it holds its shape but remains moist. Form into two small decorative mounds.
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6
Preheat your broiler (or fish grill/oven) to high. If using an oven, set it to 425°F (220°C) with the broiler function enabled.
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7
Thoroughly pat the fish dry one last time to remove the extracted moisture and excess salt. Apply the remaining salt specifically to the skin side for extra crunch.
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8
Lightly oil a wire rack and place the fish on it, skin-side up. Placing it on a rack allows hot air to circulate, preventing the bottom from getting soggy.
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9
Slide the fish under the broiler. Position it about 4-5 inches away from the heat source. Grill for 6-8 minutes until the skin is blistered, charred in spots, and golden brown.
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10
Carefully flip the fish over using a wide spatula. Grill the flesh side for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
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11
Remove the fish from the heat and let it rest for 1-2 minutes. This allows the juices to redistribute so the meat stays succulent.
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12
Plate the fish with the skin-side facing up. Place a mound of grated daikon and a citrus wedge on the side. Add the pickled ginger sprout for a pop of color.
💡 Chef's Tips
Use 'Ushi-jio' (salt-curing) for at least 20 minutes to remove 'fishy' odors and improve texture. Always grill the 'presentation side' (the side that will face up on the plate) first to ensure it looks perfect. If the skin browns too quickly, move the rack further from the heat source rather than lowering the temperature. For an authentic touch, score the skin of thicker fish like mackerel in a cross-hatch pattern to prevent curling. Never pour soy sauce directly onto the fish; instead, pour it onto the grated daikon and eat a bit of radish with each bite of fish.
🍽️ Serving Suggestions
Serve with a steaming bowl of Koshikari rice and a classic Wakame miso soup. Pair with a chilled dry Sake (Junmai) to cut through the richness of oily fish like mackerel. Include a side of Tsukemono (Japanese pickles) to provide a refreshing, acidic crunch. Add a small side of Tamagoyaki (rolled omelet) for a complete, traditional Japanese breakfast spread. Hot green tea (Sencha or Genmaicha) is the perfect beverage to conclude this clean, savory meal.