Name: Saba Hitsumabushi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 fillets Mackerel Fillets (Saba); 4 cups Cooked Short-Grain Rice; 4 tbsp Soy Sauce; 3 tbsp Mirin; 3 tbsp Sake; 1 tbsp Granulated Sugar; 2.5 cups Dashi Stock; 2 stalks Green Onions, thinly sliced; 2 tsp Wasabi Paste; 0.25 cup Shredded Nori Seaweed

Seafood

Saba Hitsumabushi

A sophisticated yet accessible twist on the classic Nagoya eel dish, utilizing succulent salt-grilled mackerel glazed in a sweet-savory tare. This recipe transforms a simple pantry staple into a multi-course experience through three traditional eating methods.

Prep

15m

Cook

25m

Serves

Calories

520kcal

Qty	Ingredient
4 fillets 500 g	Mackerel Fillets (Saba)
4 cups 800 g	Cooked Short-Grain Rice
4 tbsp 60 ml	Soy Sauce
3 tbsp 45 ml	Mirin
3 tbsp 45 ml	Sake
1 tbsp 12 g	Granulated Sugar
2.5 cups 600 ml	Dashi Stock
2 stalks 20 g	Green Onions, thinly sliced
2 tsp 10 g	Wasabi Paste
0.25 cup 5 g	Shredded Nori Seaweed

2 Method

Step 1. Prepare the tare sauce by combining soy sauce, mirin, sake, and sugar in a small saucepan over medium heat. Simmer until the sauce thickens slightly to a syrupy consistency, then set aside.

Step 2. Lightly salt the mackerel fillets and let them sit for 10 minutes. Pat dry with paper towels to remove excess moisture and fishiness.

Step 3. Grill the mackerel fillets skin-side up in a pan or under a broiler until the skin is crispy and charred. Flip and cook through. During the last 2 minutes, brush the mackerel generously with the prepared tare sauce.

Step 4. Heat the dashi stock in a separate pot and keep it at a gentle simmer. Season with a tiny splash of soy sauce if desired.

Step 5. Slice the cooked mackerel into thin strips about 1cm wide.

Step 6. Fill four bowls with warm rice and arrange the mackerel strips on top. Drizzle with a little extra tare sauce.

Step 7. Serve the bowls alongside small dishes containing the green onions, nori, and wasabi, with the hot dashi in a separate pot or teapot.

·
To eat like a local, divide your bowl into four portions. Eat the first plain, the second with aromatics, the third by pouring dashi over it to make ochazuke, and the fourth in your favorite of the three styles.
·
Ensure the rice is high-quality Japanese short-grain rice for the best texture and 'cling' for the sauce.
·
If you use pre-salted mackerel (Saba no Shioyaki), skip the initial salting step to avoid an over-salty dish.

? FAQ

Can I use canned mackerel for this recipe?

While fresh or frozen fillets are preferred for the grilled texture, you can use canned mackerel in a pinch. Just drain it well and briefly pan-fry it with the tare sauce.

What is the purpose of the sake in the sauce?

Sake helps tenderize the fish and removes any strong 'fishy' odors while adding a deep umami flavor to the glaze.

Do I have to use dashi?

The dashi is essential for the third way of eating (ochazuke). If you don't have dashi, a light green tea can be used as a traditional substitute.

How do I make the mackerel skin extra crispy?

Make sure the skin is bone-dry before grilling and start with a very hot pan or broiler. The high heat renders the fat quickly, creating that signature crunch.