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Sawara no shiso humi yaki (サワラのしそ風味焼き）
sawara = Spanish mackerel shiso = oba
This dish is Spanish mackerel marinated in soy sauce mixed with shiso and then grilled.
Shiso has a preservative effect, making it the perfect ingredient to use with easily spoiled blue fish such as mackerel or yellowtail.
Unlike teriyaki or nizakana (simmered fish), this dish does not contain any liquid, so it is easy to put in a bento.
Spanish mackerel is moderately fatty and has tender flesh. For more information, check out this article. 👉 Spanish mackerel and great plum sauce
Served with it are senmaizuke (pickled radish) and kabosu. Senmaizuke is a type of traditional pickle. Grated daikon radish is the standard accompaniment for fish, but this sweet and sour pickle also goes very well with it. 👉 Senmaizuke-style pickled daikon radish
INGREDIENTS（2SERVINGS)
- Spanish mackerel 2 slices 140g
- green shiso leaves 4 sheets (2g)
- soy sauce 20g
- sake 10g
COOKING INSTRUCTIONS
➀ Cut the green shiso leaves into thin strips.
② Mix green shiso leaves, soy sauce, and mirin.
③ Wipe water off the surface of the Spanish mackerel with a paper towel.
④ Marinate the Spanish mackerel in the sauce for 1 hours.
If the marinating time is too long, the fish will dry out, so marinating for around an hour is sufficient.
⑤ Preheat the oven to 230 degrees.
⑥ Spread a parchment sheet on a baking sheet and arrange the Spanish mackerel.
⑦ Grill at 230℃ for 10 to 15 minutes.
When I cook fish or meat in a frying pan, the smell fills the room, so I like to use the oven. That way there’s less washing up to do and I can do other things while it’s cooking. But you can also make it delicious using a frying pan or fish grill.
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