For a twist on the classic Saba Shioyaki, try adding a soy glaze to enhance the flavor of the mackerel. Here's what you'll need: - 2 fresh mackerel fillets - 2 tablespoons of sea salt - 2 tablespoons of soy sauce - 1 tablespoon of mirin (Japanese sweet rice wine) - 1 tablespoon of honey - Lemon wedges for serving Start by preparing the mackerel fillets as mentioned in the previous recipe. Rinse them, pat them dry, and make shallow cuts on the skin side. Next, sprinkle the sea salt over the fillets and let them sit for 10 minutes. While the mackerel is marinating, prepare the soy glaze by combining the soy sauce, mirin, and honey in a small saucepan. Heat the mixture over medium heat until it comes to a simmer, then reduce the heat to low and let it cook for about 5 minutes, or until it thickens slightly. Once the glaze is ready, preheat your grill or broiler to medium-high heat. Grill the mackerel fillets for 4-5 minutes per side, or until cooked through. During the las... Leer más
