📝 About This Recipe
A cornerstone of Hokkaido’s coastal cuisine, Hokke no Hiraki is a butterflied Atka Mackerel that has been lightly salted and semi-dried to concentrate its rich, oceanic flavors. When grilled, the skin turns shatteringly crisp while the succulent, flakey white flesh releases a savory depth that is quintessentially Japanese. This dish is the ultimate 'izakaya' comfort food, celebrated for its perfect balance of salt, smoke, and umami.
🥗 Ingredients
The Fish
- 1 large piece Dried Atka Mackerel (Hokke no Hiraki) (approximately 300-400g, butterflied and semi-dried)
- 1 tablespoon Sake (Japanese Rice Wine) (for brushing to enhance aroma and moisture)
The Essential Accompaniments
- 4 inch piece Daikon Radish (peeled and finely grated into 'Daikon Oroshi')
- 1 tablespoon Soy Sauce (Shoyu) (high quality, for drizzling over the radish)
- 1 piece Sudachi or Lemon (cut into wedges for a bright citrus finish)
- 2 stalks Hajikami Shoga (pickled ginger sprouts for palate cleansing)
Teishoku Style Sides (Optional but Recommended)
- 2 bowls Steamed Japanese Short-Grain Rice (freshly cooked and fluffy)
- 2 bowls Miso Soup (made with dashi and wakame)
- 1 small dish Pickled Vegetables (Tsukemono) (cucumber or radish)
👨🍳 Instructions
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1
Remove the Hokke from its packaging and pat it dry with paper towels. If the fish was frozen, ensure it is completely thawed in the refrigerator overnight before cooking.
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2
Prepare the Daikon Oroshi by grating the radish using a Japanese grater. Lightly drain the excess liquid by hand, but do not squeeze it completely dry; it should remain moist and fluffy.
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3
Preheat your grill. If using a Japanese fish grill (fish broiler), preheat for 3 minutes. If using an oven broiler, set it to high and place the rack in the upper third of the oven.
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4
Lightly oil the grill grate with a paper towel dipped in vegetable oil to prevent the skin from sticking.
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5
Brush the flesh side of the Hokke lightly with the sake. This helps to neutralize any 'fishy' odors and keeps the meat tender during the intense heat of grilling.
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6
Place the fish on the grill, flesh-side down first. This allows the natural fats to render and create a beautiful golden-brown sear.
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7
Grill the flesh side for approximately 5-7 minutes. Watch for the edges to turn opaque and the surface to develop small charred spots.
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8
Carefully flip the fish over using a wide spatula to keep the butterflied halves intact. Now, grill skin-side down.
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9
Cook the skin side for another 4-6 minutes. You should hear the fat sizzling and see the skin bubbling and becoming crispy.
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10
Check for doneness: the flesh should be easily flakeable with a fork and the thickest part of the fish should be steaming hot.
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11
Transfer the grilled Hokke carefully to a large rectangular serving platter.
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12
Mound the grated daikon radish on one side of the plate and place the citrus wedge and pickled ginger next to it.
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13
Serve immediately while the skin is at its maximum crispness, instructing guests to pour a few drops of soy sauce onto the daikon before eating it with the fish.
💡 Chef's Tips
Always grill the flesh side first to lock in the juices before crisping the skin. If you don't have a broiler, a heavy cast-iron skillet over medium-high heat works excellently to achieve a similar sear. Don't discard the skin! In Japan, the crispy skin of a well-grilled Hokke is considered a delicacy and is packed with flavor. If the fish is particularly large, you can cut it in half crosswise before grilling to ensure even cooking and easier handling.
🍽️ Serving Suggestions
Pair with a cold, dry Junmai Ginjo Sake to cut through the richness of the fish oils. Serve as part of a traditional 'Teishoku' set with rice, miso soup, and small side dishes. A chilled Japanese lager (like Sapporo or Asahi) is the classic Izakaya pairing. Add a small side of 'Kinpira Gobo' (braised burdock root) for a crunchy, earthy contrast.