Marinated mackerel with soy, ginger, sake and mirin
4 servings
80 minutes
Marinated mackerel with soy, ginger, sake, and mirin is a refined dish of Japanese cuisine that combines a balance of rich flavors and delicate texture. The mackerel soaked in an aromatic marinade of light soy sauce, fresh ginger, garlic, sake, and mirin gains tenderness and depth of flavor. The light sweetness of mirin harmonizes with the spiciness of the sauce, creating the perfect accompaniment for fried fish. Historically, the Japanese valued mackerel for its nutritional properties and rich taste, while marinating enhances its richness. Serving it on airy rice makes the dish particularly filling, and adding pickled vegetables brings refreshing notes. This is a wonderful treat for those looking to immerse themselves in authentic Japanese culinary traditions.
1
Boil the rice in boiling water until soft. Drain.
- Round rice: 200 g
2
Clean the fish from skin and bones and place it in a container. Mix all ingredients except rice and pour the marinade over the fish. Leave for 1 hour.
- Mackerel: 1 piece
- Light soy sauce: 3 tablespoons
- Ginger root: 1 piece
- Garlic: 1 clove
- Sake: 2 tablespoons
- Mirin: 1 tablespoon
- Sugar: 1 teaspoon
3
Preheat the grill and grill the mackerel skin-side down for 2 minutes. Then flip it, brush with marinade, and grill for another 3-4 minutes until golden.
- Mackerel: 1 piece
4
Divide the rice into 2 plates, top with mackerel. Serve with pickled vegetables.
- Round rice: 200 g