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Japanese Food - Japanese Cooking - Japanese Recipe - Sanma Shioyaki/Kabayaki-don
att. Recipe - Sanma Shioyaki/Kabayaki-don

Sanma Shioyaki/Kabayaki-don (Salt-broiled/Broiled saury with soy sauce on Rice)

Ingredients (serves 4):
*Salt-broiled Saury
4 whole sauries (30-35 cm long is best)
1 tablespoon salt
8 cm (3 inches) daikon radish

*Broiled Saury with soy sauce on Rice
4 whole sauries (30-35 cm long is best)
1 tablespoon salt
1 tablespoon flour
1/2 tablespoon salad oil
4 bowls hot cooked rice
Sauce (prepare before broiling)
 3 tablespoon soy sauce
 2 tablespoon sugar
 1 tablespoon mirin
 1 cup sake

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*Salt-broiled Saury:
1. Wash the fish and remove scales under running water.

2. Sprinkle the salt over the fish 5 minutes before broiling.

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3. Peel the daikon radish and grate it. Strain the juice lightly.

4. Heat stove or charcoal grill. Put the fish on the grill without removing guts. First, broil the side which will face up when served. Place the fish on the broiler with the head facing right. Broil the fish on high heat without moving until it is browned and sizzling.

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5. Turn the fish over and broil the other side until it is browned.

6. Remove the fish from the broiler and serve on a plate with the head facing left. Place the grated daikon radish in front of the fish. Pour soy sauce and eat with the grated daikon radish.

Tips: Broiling is the recommended way for enjoying the traditional taste of saury. A pan on a stove can be substituted for broiling. Grated daikon radish is a common accompaniment with fish dishes. The distinctive sharp flavor neutralizes the fishy smell and promotes digestion.

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*Broiled Saury with soy sauce on Rice:
1. Apply a knife edge vertically on the fish and move it from tail to head to chip off scales. Spreading paper (newspaper is best) on a cutting board in advance is recommended because it makes it easier to discard scales and guts that are scooped out.

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2. Apply a knife on the line connecting pectoral ns and ventral fins, and cut off the head.

3. Cut open the belly from the head side and scoop out guts with the knife point.

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4. Wash out the inside the belly and drain the fish.
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5. Enter the knife point in the belly, right above its backbone, and move it to the tail. Remove the backbone and cut off the tail.

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6. Cut the fish in half.

7. Dust the fish with flour.

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8. Heat the oil in a pan over medium heat and place the fish with the flesh side down.

9. When it is browned, turn the fish over and broil the skin side until it is browned.

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10. Swiftly pour prepared sauce and simmer uncovered over medium heat until sauce boils down.

11. Place hot rice in bowls, place the fish on the rice and pour the sauce.

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Sanma, or Pacific saury, a popular fish in Japan, is especially delicious in autumn when the flesh is succulent with fat. Pacific saury live in the northern Pacific Ocean, ranging from the waters around Japan to Alaska to Mexico and make seasonal migrations. On their migrations to the seas around Japan, they move to the Okhotsk Sea in summer and then move south in autumn. In Japan in autumn, sanma no shioyaki - saury broiled with salt - is a traditional and common dish at home. Sanma no kabayaki - broiled saury with soy sauce - goes well with a bowl of rice and with sake. A saury whose back is freshy, black-blue and shiny and whose belly is firm and scaly has a high degree of freshness. A thick one 30-35 cm long is especially delicious.

Japanese Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz
 

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