Name: Teriyaki Mackerel
Yield: Serves 4 as main dish of 4-5 robata dishes
Cuisine: Japanese
Ingredients: 3½ tbsp soy sauce, plus extra for dipping; 10 cm (4 in.) piece of mooli (daikon); 2 tbsp potato flour; 2 whole mackerel or 4 medium-sized fillets; 2 tbsp brown muscovado sugar; 2 tbsp yuzu juice (or pink grapefruit juice); 1 tbsp finely grated fresh ginger; vegetable oil; 2 tbsp wasabi powder; ½ pink grapefruit; shichimi chilli powder

Preparation info

Serves
4
as main dish of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

Mackerel, the king of all fish in my humble opinion. Over the years, the Japanese-style cured mackerel has become one of my signature dishes, but equally fantastic is mackerel in a teriyaki marinade, grilled to perfection on the robata. Only use the freshest whole mackerel for this dish.

Ingredients

3½ tbsp soy sauce, plus extra for dipping
1 tbsp finely grated fresh ginger
2

Method

Place the soy, 1½ tablespoons of water, ginger, yuzu juice and sugar in a small bowl, then whisk rigorously to ensure all the ingredients are combined. Set the marinade aside.

Ask your fishmonger to prepare your mackerel fillets on the day of cooking, or ideally follow the tutorial on my website: sillabjerrum.com/mackereltutorial. P

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