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Saba Shioyaki with Miso Soup and Rice
medium restaurant Asian restaurant Japanese

Saba Shioyaki with Miso Soup and Rice Grilled Mackerel with Miso Soup and Rice

Serve the child plain rice, a small piece of grilled mackerel (check for bones), and a few spoonfuls of miso soup without wakame or tofu if they are picky.

Prep Time 16 min
Cook Time 35 min
Servings 4
Calories 680 kcal
Equipment
skillet rice_cooker + skillet stove skillet stove skillet air_fryer + skillet oven

Ingredients

Produce
Protein
Pantry
child_care

Kid-Friendly Version

Serve the child plain rice, a small piece of grilled mackerel (check for bones), and a few spoonfuls of miso soup without wakame or tofu if they are picky.

Recipe

1

Rinse the rice under cold water until the water runs clear, then cook in a rice cooker or a covered pot with 240 ml water for 15 minutes, then let steam for 5 minutes.

2

Season both sides of the mackerel fillets with 2 tsp salt and let rest for 10 minutes at room temperature.

3

While the fish rests, bring 600 ml water and 1 tsp dashi powder to a boil in a saucepan over medium-high heat.

4

Reduce the heat to low, whisk in the white miso paste until fully dissolved, then add the cubed tofu and wakame. Simmer for 2 minutes. Do not boil.

child_care Set aside a small portion of plain tofu for the child before adding miso and wakame.
5

Pat the mackerel fillets dry with paper towels. Place them skin-side up on a foil-lined baking sheet and broil on high (or air fry at 200°C) for 6–8 minutes, until the skin is crisp and the fish flakes easily (internal temperature 63°C).

child_care Once cooked, flake the child's portion into small pieces and check for any bones.
6

Slice the green onions into thin rounds.

7

Ladle the miso soup into bowls, top with green onions. Serve the rice and mackerel with lemon wedges on the side.

child_care For the child, serve a small bowl of plain rice, a few pieces of mackerel, and a small cup of miso soup (without wakame if preferred).