Glazed mackerel Japanese Style

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

Another recipe from Soho’s burgeoning Little Tokyo on Brewer Street. This is in essence mackerel teriyaki with the addition of some Chinese ingredients and vegetables.


  • 2 mackerel, approx. 500 g each, filleted
  • 6 tbsp Kikkoman soy sauce


Making the Sauce

In a small saucepan heat the soy sauce and mirin together, then add the ginger peelings, a little water, the star anise and, if you can be bothered, the coriander stalks, well rinsed and chopped. Leave all these to simmer for about 10 minutes, bu