Horse Mackerel "Kabayaki" Rice Bowl

Kabayaki most commonly refers to how unagi (freshwater eel) is prepared and served with a distinctive, teriyaki-like sauce. You can imitate the dish at home using horse mackerel!

Horse Mackerel "Kabayaki" Rice Bowl
Photographed by Shin Ebisu


Recipe by
Setsuko Sugimoto

Average

Seafood

Vegetables

Rice & Noodles

480kcal

25minutes


Excludes time needed to let the horse mackerel rest, and time needed to marinate.

Ingredients (Serves 2)

  • 2 fillets horse mackerel (about 200 g)
  • [Marinade]

    • 3 tbsp water
    • 2 tbsp sake
    • 1 1/2 tbsp mirin
    • 1 tbsp soy sauce
    • 2 tsp sugar
    • 1 umeboshi (pitted and shredded)
  • 260 g cooked rice (hot)
  • 10 g ginger
  • 1/4 pack kaiware sprouts
  • Kizaminori (shredded nori), as needed
  • White sesame seeds, as needed
  • Salt
  • Flour
  • Vegetable oil

Directions

1

Remove the tiny bones in the dark red bloodline. Cut small slits in the skin, about 1 cm apart. Sprinkle both sides lightly with salt and set aside for about 10 minutes.

2

Mix the [Marinade] ingredients in a tray or shallow pan. Pat the fish fillets dry and marinate both sides for about 5 minutes each.

Advice

Scoring the skin before marinating the fillets helps absorb the flavor and prevents the skin from shrinking during cooking.

3

Pat the fillets dry and dust with flour. Heat 2-3 tablespoons of vegetable oil in a frying pan and cook both sides to a golden brown.

4

Remove any excess oil from the frying pan and pour in the [Marinade]. Bring to a gentle boil and keep scooping the sauce over the fillets with a spoon until the sauce has a glossy feel.

Advice

Bring the sauce to a gentle boil and thoroughly coat the fillets.

5

Peel the ginger and cut into thin shreds. Rinse, drain and mix into the cooked rice. Place the rice in individual donburi rice bowls.

6

Cut off and discard the root ends of the kaiware sprouts. Cut into easy-to-eat lengths and sprinkle over the rice. Top with the fish fillets and drizzle with the remaining sauce. Sprinkle with kizaminori and white sesame seeds.