Gourmet Mackerel Teriyaki Made at Home
The Perfect Recipe for Making Delicious and Mild Mackerel Teriyaki, Absolutely No Fishy Smell
Try making ‘Mackerel Teriyaki’ at home with fresh, plump mackerel, which is in season during winter, paired perfectly with a flavorful teriyaki sauce. It’s a dish that’s perfect for serving at special occasions, year-end holidays, or family gatherings. The crispy exterior and moist interior of the mackerel, combined with the sweet and savory teriyaki sauce, will captivate your taste buds.
Main Ingredients- Mackerel (large size) 1/2 piece
Teriyaki Sauce Ingredients- Soy sauce 1 cup
- Mirin (or similar cooking sake) 1/2 cup
- Sugar 1 cup
- Ginger 1/2 knob (thinly sliced)
- Kombu (dried kelp) 3 pieces
- Green onions 2 stalks (mostly white parts, cut into large pieces)
- Onion 1 (cut into large pieces)
- Apple 1/2 (seeds removed, cut into large pieces)
- Garlic 5-6 cloves (whole)
- Whole peppercorns 1 Tbsp
- Soy sauce 1 cup
- Mirin (or similar cooking sake) 1/2 cup
- Sugar 1 cup
- Ginger 1/2 knob (thinly sliced)
- Kombu (dried kelp) 3 pieces
- Green onions 2 stalks (mostly white parts, cut into large pieces)
- Onion 1 (cut into large pieces)
- Apple 1/2 (seeds removed, cut into large pieces)
- Garlic 5-6 cloves (whole)
- Whole peppercorns 1 Tbsp
Cooking Instructions
Step 1
First, let’s make the special teriyaki sauce that will determine the flavor of your mackerel teriyaki. In a pot, combine soy sauce, mirin, sugar, the prepared ginger slices, kombu, large chunks of green onion and onion, apple, whole garlic cloves, and whole peppercorns. Bring to a boil over high heat. Once boiling, remove the kombu immediately. Reduce the heat to low and let it simmer gently for about 40 minutes to develop a deep flavor. Strain the sauce through a sieve to remove solids, then store in sterilized glass bottles. It can be kept fresh in the refrigerator for about a month.
Step 2
Next is the secret to perfectly eliminating any fishy smell from the mackerel. Make 2-3 shallow cuts on the skin side of the mackerel to help the sauce penetrate. Then, generously brush the entire surface of the mackerel with ginger wine, which is excellent for removing fishy odors. (Homemade Ginger Wine: Blend 1 knob of ginger in a blender, add it to 1 bottle of soju (Korean rice liquor), mix, and store in an airtight container in the refrigerator. It’s very useful for removing gamey odors when cooking fish or meat.)
Step 3
Lightly rinse the mackerel after brushing with ginger wine. Then, pat the surface of the fish thoroughly dry with paper towels. It’s important to remove excess moisture, as it can prevent the flour from sticking well and cause oil splattering during cooking.
Step 4
Evenly coat the dried mackerel with tempura flour. Using tempura flour will result in a crispier exterior and help the sauce adhere better. Lightly dust the mackerel with the tempura flour, ensuring an even coating.
Step 5
Heat a pan with a generous amount of cooking oil. Place the floured mackerel in the pan and cook until golden brown. Cook on medium-low heat until one side is sufficiently cooked and firm before flipping. Flipping only after the exterior is somewhat set helps prevent the mackerel from breaking apart and maintains its beautiful shape. Ensure it’s cooked through to the center.
Step 6
Transfer the well-cooked mackerel to a separate pan, or wipe out the first pan if using it again. Pour a generous amount of the prepared teriyaki sauce into the pan. Add the mackerel and spoon the teriyaki sauce over it as it simmers over medium-low heat. Flip the mackerel occasionally to allow the sauce to penetrate evenly.
Step 7
For the final step, we’ll thicken the sauce to give it a glossy finish and help it cling perfectly to the mackerel. In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water until smooth and lump-free. Gradually pour this cornstarch slurry into the simmering teriyaki sauce in the pan while stirring quickly. The sauce will thicken in no time, creating a beautiful glaze that coats the mackerel, completing your delicious Mackerel Teriyaki. Serve immediately while warm.
