Horse Mackerel Marinated in Sweet and Sour Nanban Sauce and Aromatic Vegetables

Grated daikon radish is great to use as a topping or sauce because it has a refreshing spicy flavor.

Horse Mackerel Marinated in Sweet and Sour Nanban Sauce and Aromatic Vegetables
Photographed by Masaya Suzuki

Recipe by
Takuji Takahashi






Calorie count is per serving

Ingredients (Serves 2)

  • 2 horse mackerel (filleted)
  • 2 myoga ginger

    Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite. Often used for garnish.

  • [A]

    • 300 ml dashi

      Japanese soup stock. Made with a lot of different ingredients, most commonly konbu kelp and bonito flakes.

    • 6 tbsp soy sauce
    • 1 tbsp mirin

      Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.

    • 1 tbsp rice vinegar
    • 1/2 lemon (juice only)
    • 10 shiso leaves (thinly shredded)

      Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.

    • 15 g ginger (grated)
    • 10 g white sesame seed
    • 1/2 daikon radish (grated and lightly drained)
    • 1 tbsp honey
    • 1 tbsp sugar
    • Chili pepper, as needed

      The spiciest chili pepper dried, then crushed into powder.

  • A pinch of salt
  • Potato starch, as needed
  • Frying oil, as needed
  • Rice vinegar, as needed



Combine [A] in a bowl and mix thoroughly.


Since the marinade contains a generous amount of grated daikon radish, the horse mackerel will not taste oily even though it's deep-fried.


Remove any remaining bones from the backbone of the horse mackerel and scrape off the bones along the stomach cavity. Cut each fillet into 2-3 sogi-giri pieces, laying the blade at an angle. Make several incisions in the skin and lightly season with salt. Dust with potato starch.


Pour vegetable oil into a frying pan to a height of 1 cm and heat to 170°C. Put in the dusted fish and fry till crisp and golden brown, occasionally turning the fish over. (This cooking method, between frying and grilling, results in a crisp fish if the pieces are turned over several times in a minimum amount of oil.) Add to the bowl (in 1) while hot.


Cut the myoga lengthwise in half and cut across the grain into thin shreds. Soak in a mixture of 1 part vinegar and 3 parts water till the myoga turns a vivid color.


When the fish is cool, plate up and top with myoga.