Saba Shioyaki with Rice and Miso Soup

Ingredients

Quantities are for one portion.

• 1 tbspwhite miso paste
• 1 tspdashi powder
• 10 gdried wakame seaweed
• 150 gmackerel fillet
• 70 gdry white rice
• 1lemon wedge
• 1 tspsalt

Method

1. Rinse and steam the white rice until fluffy.
2. Pat the mackerel fillet very dry with a paper towel. Score the skin gently and sprinkle a generous pinch of salt directly over both sides of the fish. Leave it to rest.
3. In a small pot, bring water to a boil. Stir in the dashi powder and the dried wakame seaweed.
4. Lower the heat to a gentle simmer. Dissolve the white miso paste into the hot broth using a small spoon to prevent lumps. Turn off the heat.
5. Place the salted mackerel under a hot broiler or in an oven. Cook until the skin blisters and the flesh is cooked through and flakes easily.
6. Serve the hot grilled mackerel with the lemon wedge.
7. Plate the meal with a bowl of the hot steamed rice and the savory miso soup.