I love saba sandwiches so much that I try them everywhere—at restaurants, at markets, even while traveling.
And you know what? This version is the one. As long as your ingredients are fresh, it’s unbelievably good.
Honestly, not making it feels like a loss—it’s that delicious.
Perfect for breakfast, lunchboxes, or even parties!
10 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 1
Original recipe (1X) yields 1 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 /3 baguette
- 1 salted mackerel fillet
- 1 /8 onion
- 1 leaf of green leaf lettuce
- 4 thin lemon slices
- 2 tsp. olive oil
- 2 tbsp. Japanese mayonnaise
- Coarsely ground black pepper, to taste
INSTRUCTIONS
Preparation
・Slice the onion thinly against the grain, soak in cold water for 2 minutes, then drain well.
・Tear the lettuce into bite-sized pieces, soak in cold water for 2 minutes, then drain well.
・Slice the baguette horizontally without cutting all the way through.- 1
Heat olive oil in a frying pan. Place the mackerel skin-side down and cook over medium heat for about 4 minutes, until the skin is golden brown. Flip, cover with a lid, reduce to low heat, and cook about 3 minutes more until fully cooked.
- 2
Spread mayonnaise generously inside the baguette and sprinkle with black pepper.
- 3
Layer on lettuce, mackerel, onion, and lemon slices. Sprinkle with extra black pepper if desired.
RecipeID
489
Tips & Notes
・Don’t cut or score the mackerel before cooking—this keeps the juices and flavor locked in.
・A generous amount of mayonnaise really enhances the flavor.
MY RATING
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."