4 medium Mackerel Fillets / 4 tsp. sea salt / 5 oz. grated daikon or radish / Lemon juice / Soy sauce
- Scale (if necessary) and wash mackerels, drain.
- Sprinkle 1 teaspoon salt over each fish on both sides, let stand 10 minutes.
- Brush broiler rack with oil and heat rack over medium heat.
- Place fish on rack and broil 5 to 7 minutes or until brown.
- Turn fish over and broil another 4 to 6 minutes or until brown and skin is CRISP.
- Serve with grated daikon and sprinkled lemon juice and soy sauce if desired.
This is so good with a small dish of oshinko (Japanese pickles) or kimchi and a side of sauteed bok choy.
2 cup of rice (Cold rice or leftover rice is perfectly fine) /Freshly brewed green tea loose leaves / A pinch of sesame seeds / 1/2 sheet of nori (dried seaweed paper) / 1 salmon fillet (approximately 1/4 lbs each) / wasabi (Japanese horseradish) / 2 umeboshi (Japanese pickled plums)
- Broil or bake some salmon (or if you like, you may use bits of leftover cooked salmon).
- Prepare and brew green tea.
- Place cooked rice into individual rice bowls. Shred the salmon over the rice.
- Pour hot green tea over the rice and salmon.
- Sprinkle with toasted sesame seeds, crumbled nori, and a small dab of wasabi (Japanese horseradish) or umeboshi (Japanese pickled plum). Serve immediately; mix together and enjoy.