📝 About This Recipe
A cornerstone of Japanese home cooking, Saba Shioyaki is a masterclass in simplicity, celebrating the rich, umami-laden profile of oily mackerel. The technique of 'shioyaki' (salt-grilling) draws out excess moisture, firming the flesh while intensifying the natural fats to create a shatteringly crisp, golden skin. Served with a mound of cooling grated daikon radish, it offers a perfect balance of salty, savory, and refreshing notes that transport you to a traditional izakaya in Tokyo.
🥗 Ingredients
Main Ingredients
- 2 pieces Mackerel (Saba) fillets (bone-in or boneless, skin-on is essential)
- 2 tablespoons Sake (Japanese rice wine) (for rinsing and deodorizing)
- 1/2 teaspoon Fine Sea Salt (for the initial moisture draw)
- 1/2 teaspoon Coarse Kosher Salt (for the final seasoning and skin texture)
The Essential Accompaniments
- 4 inch piece Daikon Radish (peeled and ready for grating)
- 1 tablespoon Soy Sauce (high quality, for drizzling over radish)
- 1/2 Lemon (cut into wedges)
- 2 pieces Hajikami Shoga (Pickled Ginger Sprouts) (optional, for garnish and palate cleansing)
Suggested Side Set
- 2 cups Short-grain Japanese Rice (steamed and hot)
- 2 tablespoons Miso Paste (for a side soup)
- 2 cups Dashi Stock (for miso soup base)
- 1 teaspoon Dried Wakame Seaweed (for miso soup)
👨🍳 Instructions
-
1
Rinse the mackerel fillets under cold running water and pat them thoroughly dry with paper towels. Removing surface moisture is the first step to achieving crispy skin.
-
2
Place the fillets on a tray and lightly drizzle both sides with the sake. Let them sit for 5-10 minutes; the alcohol helps neutralize any 'fishy' odors common in oily fish.
-
3
Wipe away the sake with a fresh paper towel. Using a sharp knife, score a shallow 'X' into the skin of each fillet or make 2-3 parallel diagonal slashes. This prevents the skin from bursting or curling during cooking.
-
4
Sprinkle the fine sea salt evenly over both sides of the fish. Elevate the fillets on a wire rack set over a tray and let them rest for 15-20 minutes at room temperature. You will see beads of moisture appearing on the surface.
-
5
While the fish rests, grate the daikon radish using a Japanese grater or the fine side of a box grater. Gently squeeze out the excess liquid so you are left with a moist, but not watery, mound of radish.
-
6
Preheat your broiler (oven grill) to high, or prepare a toaster oven. If using a conventional oven, set the rack to the highest position, about 3-4 inches from the heat source.
-
7
Thoroughly pat the fish dry one last time to remove the salt-drawn moisture. Sprinkle the coarse kosher salt specifically on the skin side from a height to ensure even distribution.
-
8
Line a baking sheet with aluminum foil and lightly grease a wire rack with oil to prevent sticking. Place the fillets on the rack, skin-side up.
-
9
Slide the fish under the broiler. Cook for 7-9 minutes. Watch for the skin to bubble, brown, and become charred in small spots—this 'leopard spotting' is a sign of perfect shioyaki.
-
10
Carefully flip the fillets over and cook the flesh side for an additional 3-4 minutes until the meat is opaque and flakes easily with a fork.
-
11
Remove from the heat and let the fish rest for 2 minutes. This allows the internal juices to redistribute, ensuring the mackerel stays succulent.
-
12
Plate the mackerel alongside a neat mound of the grated daikon. Place a lemon wedge and a ginger sprout next to it for a professional presentation.
💡 Chef's Tips
Always salt the fish at least 15 minutes before cooking; this 'sweating' process is the secret to removing the strong fishy oils and firming the texture. If you don't have a broiler, a well-seasoned cast-iron skillet over medium-high heat works beautifully—just cook skin-side down first for 5 minutes with a weight on top. Never skip the grated daikon (daikon oroshi); its digestive enzymes help your body process the rich fats of the mackerel. For the best flavor, use 'Saba' (Pacific Mackerel) which has the ideal fat content compared to King Mackerel or Spanish Mackerel.
🍽️ Serving Suggestions
Serve as part of a traditional 'Ichigyu Sansai' (one soup, three sides) breakfast with steamed white rice and miso soup. Pair with a chilled, dry Junmai Sake to cut through the richness of the fish oils. A side of Sunomono (Japanese cucumber salad) provides a bright acidity that complements the salty skin. For a modern twist, serve with a small dish of ponzu sauce instead of plain soy sauce for dipping.