📝 About This Recipe
Originating from the chilly waters of Hokkaido, Hokke Hiraki is a quintessential Japanese izakaya staple known for its incredible richness and succulent texture. 'Hiraki' refers to the traditional butterfly cut, which exposes the fatty flesh to be salt-cured and semi-dried, concentrating its savory umami profile. When grilled, the skin becomes shatteringly crisp while the interior remains buttery and flaky, offering a rustic taste of Northern Japan that is both comforting and deeply satisfying.
🥗 Ingredients
The Fish
- 1 large piece Dried Atka Mackerel (Hokke Hiraki) (approximately 300-400g, butterflied and salted)
- 2 tablespoons Sake (Japanese Rice Wine) (for brushing to enhance aroma and moisture)
The Essential Accompaniments
- 4 inch piece Daikon Radish (to be finely grated into 'Daikon Oroshi')
- 1 piece Sudachi or Meyer Lemon (cut into wedges for bright acidity)
- 1 tablespoon High-Quality Soy Sauce (to drizzle over the radish)
- 2 pieces Hajikami Shoga (Pickled Ginger Sprout) (optional, for palate cleansing)
For Serving (Teishoku Style)
- 2 bowls Steamed Japanese Short-Grain Rice (fluffy and hot)
- 2 bowls Miso Soup (preferably with wakame or tofu)
- 1 teaspoon Toasted Sesame Seeds (for garnishing the rice)
👨🍳 Instructions
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1
Remove the Hokke Hiraki from its packaging and pat it dry gently with paper towels. Let it sit at room temperature for about 10-15 minutes to ensure even cooking.
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2
Prepare the Daikon Oroshi by peeling the radish and grating it using a Japanese grater or the fine side of a box grater. Lightly drain the excess liquid, but do not squeeze it completely dry; it should be moist and moundable.
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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 grease the grill grate with a touch of neutral oil to prevent the skin from sticking.
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5
Place the fish on the grill with the flesh side (the open butterflied side) facing the heat source first. This helps seal in the juices.
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6
Grill the flesh side for approximately 5-7 minutes. You are looking for the fat to start bubbling and the surface to turn a beautiful golden brown.
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7
Halfway through the flesh-side cooking, lightly brush the surface with the 2 tablespoons of sake. This adds a subtle sweetness and prevents the fish from drying out.
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8
Carefully flip the fish over to the skin side using a long spatula. Be gentle as the fish becomes tender when hot.
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9
Grill the skin side for 4-5 minutes. The goal is a charred, crispy skin that crackles when touched. Watch for 'fat flare-ups' if using charcoal.
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10
Check for doneness: the meat should easily flake away from the central bone and appear opaque throughout.
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11
Transfer the grilled Hokke to a large rectangular serving platter, keeping it whole for a traditional presentation.
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12
Place a neat mound of the grated daikon at the corner of the plate and drizzle the soy sauce directly onto the radish.
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13
Garnish with a citrus wedge and the pickled ginger sprouts. Serve immediately while the skin is still sizzling.
💡 Chef's Tips
Always cook the flesh side first to preserve the natural oils within the fish. If the fish is very large, you can cut it in half crosswise to fit better in a standard home broiler. Avoid over-squeezing the grated daikon; the 'juice' contains much of the digestive enzymes that help balance the oily fish. For an authentic smoky flavor indoors, use a ceramic 'shichirin' or a stovetop smokeless grill with a bit of water in the tray. If your Hokke is frozen, defrost it slowly in the refrigerator overnight rather than at room temperature to maintain texture.
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese Lager or a dry Junmai Ginjo Sake to cut through the richness of the fish. Serve as part of a traditional 'Teishoku' set with a side of pickles (tsukemono) and a small spinach ohitatsu salad. For a spicy kick, add a pinch of Shichimi Togarashi (seven-spice powder) to the grated daikon. Enjoy with a bowl of hot green tea (Genmaicha) at the end of the meal to cleanse the palate.