Japanese Broiled Mackerel with Soy Glaze

Name: Japanese Broiled Mackerel with Soy Glaze
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 fillets mackerel (fresh, skin-on); 1 tsp salt; 1/4 cup soy sauce (low sodium); 2 tbsp mirin; 1 tbsp sugar; 1 tsp sesame oil

25 min 4 servings Easy

All Recipes

Experience authentic Japanese flavours with this easy broiled mackerel recipe, featuring a delicious soy glaze and crispy skin.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Japanese broiled mackerel, or 'Saba Shioyaki', is a traditional dish that combines simplicity with rich umami flavours. The mackerel is known for its oily texture and distinct taste, which are enhanced through the broiling process, creating a crispy exterior and juicy interior. This version of Japanese broiled mackerel includes a soy glaze that adds a subtle sweetness and depth to the dish. It's perfect for those who appreciate a balance of flavours and want to bring a taste of Japan to their dining table. Whether you're a seasoned home cook or a beginner exploring Japanese cuisine, this recipe is approachable and rewarding.

Instructions

Prepare the mackerel

Rinse the mackerel fillets under cold water and pat dry with paper towels.

Pro tip: Ensuring the fish is dry helps achieve crispy skin.

Season the fish

Sprinkle salt evenly over the skin side of the mackerel fillets.

Pro tip: Salting the fish helps draw out moisture for a crisper finish.

Preheat the broiler

Set your oven to broil and allow it to preheat to about 475°F (245°C).

Pro tip: A hot broiler ensures quick and even cooking.

Make the soy glaze

In a small saucepan, combine soy sauce, mirin, sugar, and sesame oil. Heat over medium until the sugar dissolves.

Broil the fish

Place the mackerel fillets, skin side up, on a wire rack set over a baking sheet. Broil for 5-6 minutes until the skin is browned and crispy.

Pro tip: Check frequently to prevent burning.

Glaze the mackerel

Remove the mackerel from the oven and brush the soy glaze over the fillets. Return to the broiler for an additional 1-2 minutes.

Pro tip: Glazing at the end prevents the sugar from burning.

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Tips & Tricks

Ensure the mackerel is fresh for best flavour.
Pat the fish dry to achieve crispy skin.
Use a wire rack for even broiling.

Frequently Asked Questions

How many calories are in Japanese broiled mackerel?

There are approximately 250 calories per serving of Japanese broiled mackerel.

What is Japanese broiled mackerel?

Japanese broiled mackerel, or 'Saba Shioyaki', is a traditional dish featuring mackerel fillets broiled until crispy and often served with a soy glaze.

How long do you broil mackerel?

Broil mackerel for about 5-6 minutes until the skin is browned and crispy, and then glaze and broil for an additional 1-2 minutes.

What pairs well with broiled mackerel?

Broiled mackerel pairs well with steamed rice, pickled vegetables, miso soup, or a green salad.

Can I make the soy glaze ahead?

Yes, you can prepare the soy glaze ahead and store it in the refrigerator for up to a week.

Serving Suggestions

Serve the Japanese broiled mackerel with steamed rice and a side of pickled vegetables for a complete and satisfying meal. The dish pairs well with a light miso soup or a crisp green salad. You can prepare the soy glaze ahead of time and store it in the refrigerator for up to a week. Leftover mackerel can be refrigerated in an airtight container for up to two days, though it's best enjoyed fresh to maintain its texture.

Nutrition per serving

250

Calories

20g

Protein

17g

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