If you're looking to add an extra layer of flavor to your Saba Shioyaki, try making a miso glaze to brush on the fish before grilling. Here's what you'll need: - Fresh mackerel fillets - Sea salt - 2 tablespoons of miso paste - 1 tablespoon of mirin (Japanese sweet rice wine) - 1 tablespoon of soy sauce - 1 tablespoon of honey To prepare the mackerel, follow the same steps as the classic recipe by rinsing and salting the fillets. In a small bowl, whisk together the miso paste, mirin, soy sauce, and honey until well combined. Brush the miso glaze onto both sides of the mackerel fillets, making sure to coat them evenly. Let the fillets marinate in the glaze for about 15 minutes to allow the flavors to meld. Grill the mackerel fillets as instructed in the classic recipe, until they are cooked through and the glaze has caramelized slightly. The miso glaze adds a rich umami flavor to the fish, making it even more irresistible.
