Mackerel with Salty Ankake Sauce

Mackerel with Salty Ankake Sauce

This seasoning for this dish is very simple, but you can really taste the natural flavors of the fish.

Ingredients: 4 servings

1 (fileted)
1 scant teaspoon
1 piece
500 ml
Katakuriko slurry
As needed


1. Cut each mackerel filet in half, and make crisscross cuts in the skin side.
2. Put the water, ginger and salt in a frying pan and bring to a boil.
3. Add the fish filets to the boiling liquid.
4. Put a small lid that sits right on top of the food (otoshibuta) on and simmer.
5. When the mackerel is cooked through take it out, and thicken the pan juices with a little katakuriko dissolved in water. Done!

Story Behind this Recipe

I'm really into salt-simmered fish. So easy, and you can taste the fish properly.
I added a little thickener to the sauce this time to make it rather elegant...