Chef Saito's Mackerel Kabayaki [Japanese Cooking] - Dining with the Chef

Learn how to cook kabayaki, a savory grilled dish. Chef Saito introduces a recipe with mackerel, helping us to enjoy kabayaki and rice at home.

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Mackerel Kabayaki

Ingredients (Serves 2)
2 mackerel fillets
1 cucumber
Sansho pepper, flour, vegetable oil, as needed.

For the kabayaki sauce:
50 ml each of sake and mirin
3 tbsp soy sauce
2 tsp sugar
1 tbsp ginger juice

Directions
1. First, thoroughly score the fish fillet for marinating, then cut in half.
2. Mix the sake, mirin and sugar in a cooking tray. Add the soy sauce then the juice from ginger. Place the fish flesh-side down first. Flip a few times, and place flesh-side down again and marinate at room temperature for 5 minutes then flip and leave for 5 more minutes.
3. Carefully cover the fish, flesh-side with flour and fry in a pan over medium-low heat. Cover loosely with aluminum foil to steam-bake for 4 to 5minutes. When it becomes golden brown, flip. Cook skin side down over low heat and add the marinade sauce in a pan. Spoon the sauce over the fish to glaze. As the sauce is reduced, the glaze intensifies.
4. Plate the fish with sliced cucumber strips. Enjoy with sansho pepper if you have.


Kabayaki Bowl

Ingredients (Serves 2)
Mackerel kabayaki
Hot cooked rice
2 eggs
4 green beans

Directions
1. Cook mackerel kabayaki.
2. Cut the beans lengthwise in half and boil in salted water for 1 to 2 minutes.
3. Serve the hot rice in a bowl before cooking the eggs.
4. Quickly beat the eggs and cook in a pan with oil over high heat. Mix gently and make it fluffy then place on the rice bowl. Place the kabayaki and the green beans on top and sprinkle with sansho powder if you have. Enjoy Kabayaki Donburi Rice Bowl!
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