📝 About This Recipe
Shioyaki is the soul of Japanese home cooking, a technique that relies on high-quality salt and fire to transform fresh fish into a masterpiece of crispy skin and succulent flesh. This traditional preparation focuses on 'Saba' (mackerel), where a precise salting process draws out impurities and concentrates the natural umami of the oils. The result is a smoky, savory delicacy that embodies the Japanese philosophy of 'shun'—celebrating ingredients at their peak of seasonal perfection.
🥗 Ingredients
Main Ingredients
- 2 pieces Fresh Mackerel (Saba) Fillets (approx. 150g each, pin bones removed, skin-on)
- 1 teaspoon Fine Sea Salt (for the initial moisture extraction)
- 1/2 teaspoon Flaky Finishing Salt (Maldon or Japanese Okinawan salt) (for the final 'decorative' salting)
- 2 tablespoons Sake (Japanese Rice Wine) (to rinse and deodorize the fish)
The Essential Accompaniments
- 4 inch piece Daikon Radish (to be grated into 'Daikon Oroshi')
- 1 piece Sudachi or Meyer Lemon (cut into wedges)
- 2 pieces Hajikami Shoga (Pickled Ginger Sprouts) (for palate cleansing and garnish)
- 1 teaspoon Soy Sauce (to drizzle over the grated radish)
Suggested Side Dishes
- 2 cups Short-grain Japanese Rice (steamed and hot)
- 2 bowls Miso Soup (with wakame and tofu)
👨🍳 Instructions
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1
Begin by preparing the fish. Rinse the mackerel fillets under cold water and pat them extremely dry with paper towels. Excess moisture is the enemy of crispy skin.
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2
Place the fillets on a wire rack over a tray. Lightly spray or brush both sides of the fish with the sake; this helps neutralize any 'fishy' odors and adds a subtle sweetness.
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3
Hold your hand about 12 inches above the fish and sprinkle the fine sea salt evenly over both sides. This height ensures an even 'snowfall' of salt rather than clumps.
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4
Let the fish sit at room temperature for 20 minutes. You will see beads of moisture appearing on the surface; this is the salt drawing out the water and firming the flesh.
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5
While the fish rests, grate the daikon radish using a Japanese grater. Lightly drain the excess liquid, but do not squeeze it bone-dry. Shape it into two small mounds.
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6
Using a fresh paper towel, very gently blot away the moisture that has risen to the surface of the fish. Do not rub the salt off; just dab the surface.
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7
Score the skin of the mackerel. Make two or three shallow, diagonal slashes across the skin side. This prevents the skin from bursting or curling during cooking.
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8
Preheat your broiler (or a fish grill) to high. If using an oven broiler, place the rack in the top position, about 3-4 inches from the heat source.
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9
Lightly oil the grill grate to prevent sticking. Place the fish on the rack, skin-side UP. This allows the fat under the skin to render and baste the meat.
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10
Just before sliding under the heat, sprinkle a tiny bit of the flaky finishing salt specifically on the fins and tail (if present) to prevent burning, a technique called 'Kazari-shio'.
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11
Broil for 6-8 minutes. Watch for the skin to blister, turn golden brown, and become shatteringly crisp. There is no need to flip mackerel fillets if using a high-heat broiler.
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12
Check for doneness: the flesh should be opaque and flake easily with a fork, and the internal temperature should reach 145°F (63°C).
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13
Carefully remove the fish from the grill using a wide spatula to keep the crispy skin intact.
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14
Plate the fish immediately while the skin is still sizzling. Place the mound of daikon oroshi, a citrus wedge, and a ginger sprout alongside.
💡 Chef's Tips
Always use the freshest fish possible; for Shioyaki, the quality of the fish is the primary seasoning. Don't skip the 20-minute resting period after salting; it is crucial for texture and removing 'fishy' volatiles. If you don't have a broiler, a well-seasoned cast iron skillet over medium-high heat works well—start skin-side down and press lightly. For an authentic touch, use 'Koshio' (coarse salt) to protect the thin edges of the fish from charring too quickly. Serve immediately! The contrast between the hot, crispy skin and the cold, refreshing daikon is lost if the dish sits.
🍽️ Serving Suggestions
Pair with a dry, crisp Junmai Sake to cut through the richness of the mackerel oils. Serve as part of a traditional 'Ichigyu Sansai' (one soup, three sides) breakfast or dinner. Drizzle a few drops of high-quality ponzu or soy sauce onto the grated daikon just before eating. Accompany with a side of 'Tsukemono' (Japanese pickles) to provide a bright, acidic crunch. A bowl of hot green tea (Genmaicha) at the end of the meal cleanses the palate beautifully.