Kabayaki is a traditional way of cooking eel. Here's it's applied to mackerel. The sweet-salty sauce is a perfect match with the mackerel. You'll want to eat lots and lots of this!! The sesame seeds add even more flavor.
Cut up the mackerel and coat with flour. Pan fry in olive oil.
When the fish is cooked, take it out and wipe out the pan with paper towels.
Add the ● ingredients to the frying pan, and put in the mackerel. Simmer until there's almost no moisture left in the pan. Transfer the mackerel to serving plates, scatter with sesame seeds and it's done.
Try adding any of the following: burdock root, Chinese cabbage, daikon radish (grated), onion, Japanese leek, deep fried lotus root, king oyster mushrooms, asparagus, tomato.
Try adding any of the following: turnips, maitake mushrooms, bamboo shoots, shimeji mushrooms.
Use Pacific saury, horse mackerel, Spanish mackerel or sardines instead of mackerel.
Serve on top of a bowl of rice to make a donburi with bean sprouts, boiled spinach, shiso leaves, red onions and so on.
Variations: For small children, turn the mackerel into dumplings. (Suggested by Kyosoppu-san)
Variations: It's delicious made with horse mackerel (aji) of course. Try adding a little vinegar for a refreshing flavor. (Suggested by Kiyotsumi-san)
Story Behind this Recipe
I had some mackerel I'd fished myself, but I wanted to eat it with a rich sauce and make a drinking snack, rather than grilling it...so I made this kabayaki-style dish.
Use a generous amount of oil at Step 1. In order to save a little washing up time, I've used a teaspoon to measure everything rather than a teaspoon and a tablespoon. This recipe used to say 2 servings, but I thought maybe half a mackerel is too little for 2 people...so I changed it to 1 serving!