AppleDownload on the App Store
All recipes

Japanese · Dinner

Salt-grilled mackerel

Rich mackerel seasoned only with sake and salt, broiled until the skin crackles and the flesh stays juicy, with grated daikon, soy, and lemon alongside.

About 40 minTotal
About 20 minActive
$$Cost
EasyDifficulty
Makes 4 servings
Japanese salt-grilled mackerel with blistered crisp skin, moist flaky flesh, grated daikon, soy, lemon, and rice.

Equipment

  • A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.

Ingredients

1× recipe · Makes 4 servings

  • 4 skin-on mackerel fillets, about 6 ounces each, pin bones removed
  • 2 tablespoons sake
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon neutral oil
  • 1 cup finely grated daikon, lightly drained
  • 2 teaspoons soy sauce
  • 1 lemon, cut in 4 wedges

Instructions

  1. Set mackerel skin-side down on a tray, rub both sides with sake, and rest 5 minutes. Pat dry, sprinkle both sides evenly with salt, and rest uncovered in the refrigerator 20 minutes.

  2. Heat the broiler with a rack 6 inches from the element. Line a with foil, set an oiled wire rack on top, and lightly score each fillet's skin in 3 diagonal slashes.

  3. Blot the mackerel very dry and arrange skin-side up on the rack. Broil until the skin bubbles and browns, 6 to 8 minutes, rotating the pan if needed but not flipping the delicate fillets.

  4. Check the thickest point; remove each fillet when opaque, easily flaked, and 145°F, allowing 1 to 3 extra minutes as needed. Watch continuously so rendered fat does not flare.

  5. Plate immediately with grated daikon, soy sauce spooned over the daikon, and a lemon wedge. Keep the crisp skin exposed rather than covering it with garnish.

Dinner does not stop at the recipe

Keep recipes, plan meals, and build the grocery list in Kwilt.

Use the recipe here. Get Kwilt when you want the rest of dinner to stay together.

AppleGet Kwilt for iPhone
See every recipe
Japanese teriyaki salmon rice bowl with crisp-skinned glazed salmon, white rice, cucumber, edamame, scallions, sesame, and nori.

Japanese · Dinner

Teriyaki salmon rice bowls

Crisp-skinned salmon glazed in a glossy four-ingredient Japanese teriyaki tare over rice with sesame cucumber, edamame, scallion, and nori.

About 35 min4 servings

Japanese chicken katsu curry with sliced crisp panko cutlet, mild brown vegetable curry, white rice, and red fukujinzuke.

Japanese · Dinner

Chicken katsu curry

Crisp panko chicken cutlets beside rice and a mild, glossy Japanese curry of deeply cooked onion, carrot, and potato, with bright fukujinzuke pickles.

About 1 hr 30 min6 servings

Japanese oyakodon with tender chicken, translucent onion, softly set streaky egg, scallions, and mitsuba over white rice.

Japanese · Dinner

Oyakodon

Tender chicken and onion simmered in dashi, mirin, sake, and soy, then veiled with softly set ribbons of egg over hot Japanese rice.

About 30 min4 servings