Miyoko McPherson's Salt-Grilled Mackerel (Shioyaki)
- Total:
- 48 hr 20 min
- (includes chilling time)
- Active:
- 20 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
- One 1 1/2-pound mackerel, scaled and filleted
- 1/4 cup fine sea salt
- 1 daikon radish, finely grated
- Soy sauce, to taste
Directions
Watch how to make this recipe.
Slice each fillet in half. Season both sides liberally with salt, then place each fillet on a wire rack set over a drip pan. Refrigerate, uncovered, for 24 hours, then flip over and refrigerate for another 24 hours.
Preheat an outdoor grill or turn an oven broiler to high.
If using a grill, place the fillets on the grate over high heat for 2 to 3 minutes per side. If using a broiler, place the fillets on a wire rack over a drip pan directly under the broiler for 2 to 3 minutes per side. Serve immediately with the grated daikon and a drizzle of soy sauce to taste.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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