📝 About This Recipe
Saba Shioyaki is a cornerstone of Japanese home cooking, celebrated for its crispy, gold-flecked skin and succulent, oil-rich flesh. This dish relies on the 'shioyaki' (salt-grilling) technique, which draws out the deep umami of the Atlantic or Pacific mackerel while neutralizing any fishiness. Simple yet sophisticated, it delivers a perfect balance of smoky char and oceanic sweetness that defines the Izakaya experience.
🥗 Ingredients
Main Ingredients
- 2 pieces Mackerel (Saba) fillets (bone-in or boneless, skin-on is essential)
- 1.5 teaspoons Coarse Sea Salt (use high-quality salt like Maldon or Hakata salt)
- 2 tablespoons Sake (Japanese Rice Wine) (for spraying or brushing to remove odors)
The Aromatics & Prep
- 4 inch piece Daikon Radish (grated into a fine mash)
- 1/2 Lemon (cut into wedges)
- 1 teaspoon Neutral Oil (vegetable or grapeseed for the grill rack)
Garnish & Dipping
- 1 tablespoon Soy Sauce (to drizzle over the daikon oroshi)
- 2 stalks Hajikami Shoga (pickled ginger sprouts for a pop of color)
- 1 stalk Green Onions (finely sliced for garnish)
👨🍳 Instructions
-
1
Rinse the mackerel fillets under cold running water and pat them extremely dry with paper towels. Moisture is the enemy of crispy skin.
-
2
Using a sharp knife, score the skin of the mackerel in a shallow 'X' pattern or two parallel diagonal lines. This prevents the skin from bursting and allows heat to penetrate evenly.
-
3
Place the fillets on a tray and lightly spray or brush both sides with the sake. Let them sit for 5 minutes; the alcohol helps neutralize any strong fishy scents.
-
4
Pat the fillets dry again. Hold your hand about 12 inches above the fish and sprinkle the sea salt evenly over both sides. The height ensures an even 'snowfall' of salt rather than clumps.
-
5
Let the salted mackerel rest at room temperature for 15-20 minutes. You will see beads of moisture appearing on the surface; this is the salt drawing out excess water and firming the flesh.
-
6
While the fish rests, grate the daikon radish using a fine grater. Gently squeeze out the excess liquid so you are left with a moist, moldable mound (Daikon Oroshi).
-
7
Preheat your broiler (grill) to high. If using an oven broiler, place the rack in the top third of the oven. Lightly oil the grill grate to prevent sticking.
-
8
Wipe away the beads of moisture from the fish one last time with a paper towel, being careful not to rub off all the salt.
-
9
Place the mackerel on the grill rack, skin-side up first. This allows the natural oils to render and baste the meat below.
-
10
Broil for 6-8 minutes. Watch for the skin to blister, turn golden brown, and become slightly charred at the edges.
-
11
Carefully flip the fillets over using a wide spatula and cook the flesh side for another 4-5 minutes until the meat is opaque and flakes easily with a fork.
-
12
Remove from heat and let the fish rest for 2 minutes. This allows the juices to redistribute, ensuring a moist bite.
-
13
Plate the mackerel alongside a neat mound of the grated daikon, a lemon wedge, and the pickled ginger sprouts.
💡 Chef's Tips
Always use the freshest mackerel possible; the eyes should be clear and the skin iridescent. Don't skip the 20-minute salting period; it’s the secret to the 'firm but tender' texture characteristic of Japanese cuisine. If you don't have sake, a dry white wine or a splash of rice vinegar diluted with water can work as a substitute for cleaning the fish. Make sure your grill or broiler is fully preheated before the fish goes in to ensure the skin crisps immediately rather than steaming. Serve immediately! The crispy skin loses its texture quickly as it cools.
🍽️ Serving Suggestions
Serve with a bowl of hot, fluffy Japanese short-grain white rice. Pair with a hot bowl of Miso Soup with tofu and seaweed for a complete 'Teishoku' set. Add a side of 'Sunomono' (cucumber salad) to provide a refreshing acidic contrast to the oily fish. Enjoy with a chilled glass of dry Junmai Sake or a Japanese lager to cut through the richness. Offer a small dish of premium soy sauce to pour over the daikon radish just before eating.