De-bone the fish and cut into edible pieces. Season with sake, salt, and pepper. Let rest.
Mix all ☆ ingredients.
Drain excess water from the fish and coat with katakuriko. Heat a pan with vegetable oil and cook both sides of the fish.
Tip: If the fish pieces are thick, once both sides have browned, cover with a lid and steam (cook the inside well).
When the fish has browned, add the ☆ ingredients to the pan and coat well.
Serve to a plate, and season with pepper if you like.
Story Behind this Recipe
I wanted to cook my favorite fish, which is mackerel.
Although it's time consuming, remove all the fish bones for easier eating and for your packed lunch. If possible, use fresh fish instead of frozen. Once you remove it from the packet, wash and season well. Cook thoroughly (refer to Step 4).