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Yakisaba (Japanese Grilled Mackerel)

Yakisaba is Japanese grilled mackerel. This home version uses salted mackerel, sake and a frying pan—no dedicated fish grill required.

Serves 3Recipe by Mitsuhiro Eguchi
Quick answer

Yakisaba means grilled mackerel. I make this practical home version in a frying pan: sake helps with the fish aroma, then the mackerel cooks for about 4 minutes per side.

Yakisaba, Japanese grilled mackerel cooked in a frying pan

From my kitchen in Japan

In Japan, fish is often cooked in a dedicated grill or over charcoal, but at home I use a frying pan here because it is easier and still practical.

Ingredients

  • Salted mackerel3 pieces
  • Sake50 ml
  • Vegetable oil2 tbsp

How to make it

  1. Pour sake over the mackerel and let it stand for about 5 minutes, then pat dry.
  2. Heat oil in a frying pan and cook the fish over medium heat, starting skin-side up.
  3. Cook about 4 minutes, turn, and cook about 4 minutes more, adjusting for thickness and doneness.
  4. Serve with grated daikon and soy sauce or lemon if you like.
Mitsuhiro Eguchi
About the author

Mitsuhiro Eguchi

A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.

About Mitsuhiro