"Kabayaki" is the act of placing long and narrow fish onto a skewer and coating it in a sauce before grilling. One of the more famous meals using this method is Unagi Kabayaki. While the dish is delicious, it's quite expensive, and it's not something you will see in most households. However! You can use other fish as a replacement and make some kabayaki! In this article, we've substituted the eel for some mackerel, which is just as delicious and won't hurt your purse or wallet nearly as much.
Saba no Kabayaki (2 Servings)
- Rice Bowls (300g) of White Rice
- 2 Fillets of Mackerel
- 1/2 a Green Onion
- 2 Servings of Ginger (Grated)
- Pastry Flour as needed
- 1 Tablespoon Cooking Oil
(A)（Dipping Sauce）
- 1½ Tablespoon Sugar
- 3 Tablespoons Sake
- 3 Tablespoons Mirin
- 3 Tablespoons Soy Sauce
->（The sake and mirin can be substituted for water + extra sugar）
Recipe
- Slice green onion thinly at a horizontal angle. Grate the ginger. Cut mackerel into bite-sized pieces.
- Place the ginger and (A) into a cooking tray. Place the mackerel skin down and coat before leaving for 5 minutes, flip and repeat.
- Ensure to dry (2) mackerel well before coating in pastry flour. (Tip: Don't throw away any additional sauce coating!)
- Place cooking oil into a frying pan and fry mackerel skin down at medium heat.
- Flip once colored, and add sauce and green onion. Steam until there isn't much liquid left.
- Plate rice into a bowl, then add (5) mackerel and green onion before pouring the remaining juice from the frypan over the top.
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