Melting Pot #4

Saba Shioyaki

This is one of my favorite Japanese dishes. It is essentially a grilled mackerel, but the preparation is something that is pretty straight forward and you end up with an elegant and delicious dish. It is normally cooked on a charcoal grill, but you can make this in a broiler.

To make the dish you will need:

  • A nice mackerel fillet, skin on. About 8 ounces per serving is perfect.
  • Daikon radish
  • Soy sauce
  • Japanese short grain rice

Start by preparing the rice. Gently wash the rice in cold water to remove excess starch and talc. You might have to rinse the rice 8 to 10 times, but keep going until the water is clear. Drain the rice and let it rest for about 10 minutes or so. Put the rice in your cooker or start a pot on the stove.

Shred your daikon into thin long strips, like vermicelli. I like to put it in a bowl with some cold water and salt in the refrigerator. You can do this a day ahead if you like.

The saba should be sliced through the skin side, just barely through to allow for soy sauce penetration.

Put your oven on broil. Set up a cookie sheet with tin foil. Lay the fish on the sheet skin side up. Drizzle on the soy sauce, massage it gently into the fish. Place the sheet under the broiler and let it go for about 2 minutes. Remove the sheet and turn the fish over. Drizzle again lightly with soy and put back in the broiler for another 2 to 3 minutes. Remove from the broiler and allow to rest.

Serve with a small mound of shredded daikon.  The rice is served in a bowl next to the fish. To eat just put a little soy on the daikon and mix with the fish.

You can also cook salmon this way, sea bass can work well too. Enjoy!

I got a note asking for pictures of stuff I am making so I will start doing that. I am not a great photographer but it will get the idea across.

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