Saba Shioyaki recipe - ingredients, nutrition and when to eat it
Saba shioyaki is Japanese-style salted mackerel, lightly seasoned with salt and grilled.
Saba shioyaki is Japanese-style salted mackerel, lightly seasoned with salt and grilled. The skin turns crisp while the flesh stays moist, making it an easy lunch or dinner with rice.
Japanese · 20 minutes to cook
Nutrition (per 416g serving): 558.9 kcal · protein 41.5g · carbohydrate 69.8g · fat 10.3g · sodium 341.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
How to make it 1. Pat the surface of the mackerel dry with a paper towel, sprinkle salt evenly over the flesh side, and let it sit for 5 minutes.
How to make it 2. Finely grate the radish and squeeze out a little moisture. Thinly slice the lemon.
How to make it 3. Preheat a grill or oven over medium heat for 3 minutes, then grill the mackerel skin-side up for 8 minutes.
How to make it 4. Turn it over and grill the flesh side for another 5–6 minutes, until cooked through. The skin should be golden and the flesh opaque.
How to make it 5. Serve the warm rice and mackerel with the grated radish and lemon.
Tips: Pat the mackerel dry to reduce its fishy smell and make the skin crispier.
Tips: Grill it within 5–10 minutes of salting so the flesh doesn't release too much water.
Tips: Lining the oven tray or grill with foil makes cleanup much easier.
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Ingredients (1 serving)
- Mackerel — 1 piece
- Rice — 210 g
- Salt — 0.2 tsp
- Daikon — 40 g
- Lemon — 0.1 pc