Daikon sprouts, mizuna, or your choice of garnishing
Make a cut lengthwise down the center of the leek, then diagonally slice to 1 cm thicknesses. Layer in the bottom of a frying pan.
Lightly rinse the gut of the mackerel close to the spine. Place the mackerel on the bed of leeks, season with salt and pepper, sprinkle 1 tablespoon of sake per cut, then let sit for about 5 minutes.
Cover with a lid, then cook over medium-high heat. Once it starts to steam and condensation collects on the lid, reduce to low heat. Steam-fry for 10 minutes.
Remove from heat after 10 minutes. Without removing the lid, allow the fish to cook with the residual heat for 2 minutes. Once the fish is cooked through, it's ready to serve.
Transfer to individual serving dishes, then garnish with daikon sprouts or any garnishing of your choice. Squeeze a dash of yuzu citrus or lemon, pour ponzu or salt ponzu sauce, then serve.
Story Behind this Recipe
I based this recipe on a wine steamed sardine dish I found in the Asahi News. In that recipe, they used sardines and onions. It's very tasty! Try it in the summertime.
While steaming, it's best to use a timer. With the lid on, the mackerel will cook through with residual heat. The fish and leeks will become nice and tender. If the mackerel doesn't cook all the way through, be sure to reheat. The juice from steaming is also delicious. Be sure to serve it up, too.