Kabayaki is the way eel is usually prepared, with a shiny sweet-salty sauce. Besides a pacific saury you can use herring, horse mackerel or any other 'blue' oily fish you can get. The shiny brown sauce makes this dish look as good as it tastes. Pacific Saury is rich with omega-3 fatty acids too.
Cook the rice. Remove the head and guts of the pacific saury, butterfly or filet and remove the small bones. Sprinkle with ☆ (cooking sake and salt).
Heat some oil in a frying pan. Pat the pacific saury dry and coat with the katakuriko. Shake off the excess and fry with the flesh side down on the pan.
When it has browned on one side, turn the mackerel over and fry the other side too.
When both sides are nicely browned, add the ○ ingredients (sugar, mirin, soy sauce, cooking sake) bring to a slight simmer (so it's just bubbling) and cook so that the mackerel becomes thoroughly coated with the sauce.
When the mackerel is shiny and brown, put some rice in a bowl and top with the fish.
Pour over the sauce that's left in the frying pan, garnish with shiso leaves if you have them and it's done.
Story Behind this Recipe
I made this for my boyfriend who loves meat and strong flavors, so that he'd enjoy eating fish too.
For the best results, don't skip the step where you take out all the bones even if it's a bit of a bother. You can just have it as part of a regular meal with rice instead of turning it into a rice bowl.