Mackerel with sesame flavor

Saba no rikyu yaki（サバの利休焼き）

What kind of dish is saba no rikyu yaki??

Let’s master the fragrant “Rikyu-yaki” and add it to your repertoire of fish dishes.

“利休焼き＝Rikyu yaki” is a dish made by coating meat or fish with sesame seeds and grilling it.

There are a variety of ways to prepare the fish, such as marinating it in soy sauce and sprinkling it with roasted sesame seeds and grilling it, or coating the surface with a sesame paste sauce and grilling it. In any case, the key is to use sesame seeds.

This recipe is made by marinating mackerel in a sauce made from sesame paste and soy sauce, then sprinkling roasted sesame seeds on the surface and grilling it. You can use either white sesame or black sesame for the sprinkles.

It’s flavorful and delicious even when it’s cold, so it’s perfect for lunch boxes.

Origin of name

Rikyu in the name of the dish refers to a tea master. He is the person who perfected wabicha and pioneered a school of tea ceremony that continues today.

Sen no Rikyu, along with Imai Munehisa and Tsuda Munenori, was known as one of the “Three Masters of Tea Ceremony”. Sen no Rikyu served Oda Nobunaga and Toyotomi Hideyoshi.

It is said that the name of this dish comes from the fact that Sen no Rikyu liked to use sesame seeds in his cooking.

Sen no Rikyu linked kaiseki cuisine and tea ceremony. Kaiseki cuisine was originally a simple meal consisting of one soup and two dishes. However, with the fusion of kaiseki cuisine and tea ceremony, it evolved into elaborate cuisine for the host to entertain his guests.

Sesame tofu and spinach with sesame dressing are standard for Shojin ryori.

By the way, “yaki” means “grill”.

NUTRITION FACTS

291 kcal Protein 14.6g Fat 24.9g Carb 5.5g Salt Equivalent 1.4g

INGREDIENTS(4SERVINGS)

Norwegian mackerel 280g
salt 2g
☆sesame paste 30g
☆dark soy sauce 20g
☆mirin 20g
roasted sesame seeds 14g

We recommend using boneless Atlantic (Norwegian) mackerel.

COOKING INSTRUCTIONS

➀ Rub salt onto the mackerel, leave for 10 minutes, and wipe dry with paper towel.

② Soak the mackerel in a mixture of sesame paste, soy sauce, and mirin for half a day to overnight.

③ Sprinkle roasted sesame seeds on the mackerel skin. If you don’t want to eat the skin, sprinkle it on the fish flesh.

④ Set the baking sheet on the middle rack of an oven preheated to 230 degrees and bake for 10 to 15 minutes.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊