Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, grilled mackerel and grated mooli in japanese style. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Grilled mackerel and grated mooli in Japanese style is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Grilled mackerel and grated mooli in Japanese style is something that I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook grilled mackerel and grated mooli in japanese style using 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Grilled mackerel and grated mooli in Japanese style:

1. Get 1 mackerel, filetted
2. Make ready Around 200g mooli or daikon (Japanese large radish)
3. Prepare 2 spring onions
4. Prepare Splash light soy sauce

Saba Shiyoyaki is a popular grilled mackerel dish often served in Izakayas (Japanese style pubs serving drinks and food). Saba is Japanese for Mackerel and Shiyoyaki literally means salt-grilled or fried. A Japanese work colleague once told me that Japanese cooking is about bringing the flavour out of the food rather than creating complicated sauces to cover the taste of the food. This simple recipe called "saba shioyaki" demonstrates the Japanese way of cooking using only salt and letting the mackerel do the rest of the work.

Steps to make Grilled mackerel and grated mooli in Japanese style:

1. Cut each fillet of fish into two or three prices.
2. Heat the grill very high temperature. Pour some water in the tray underneath, which keeps the fish moist while grilling.
3. Grill the fish, skin side down first then turn over until cooked. Be careful not to burn the skin.
4. Grate the mooli. If you have a Japanese grater, it would be great but if you don't, use very fine grater. Also chop the spring onion very finely.
5. Arrange the grilled fish on a plate skinside up, which is nice and crispy. Spoon grated mooli over the fish, drizzle some soy sauce and garnish with spring onion.

A Japanese work colleague once told me that Japanese cooking is about bringing the flavour out of the food rather than creating complicated sauces to cover the taste of the food. This simple recipe called "saba shioyaki" demonstrates the Japanese way of cooking using only salt and letting the mackerel do the rest of the work. We serve it with rice and maybe a simple Japanese style cucumber salad with rice vinegar, red onion and red pepper flakes. Salt Grilled Mackerel or Saba Shioyaki is a popular seafood dishes served as an entrée or part of a bento combination in Japanese restaurants. Preheat your oven's grill, or an outdoor barbecue for high heat.

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