Tender pan-seared mackerel topped with a warm, savory vegetable ankake (thickened Japanese sauce) — the perfect comforting home-style dish.
The umami-rich sauce made with soy sauce, mirin, and dashi glazes the mackerel beautifully, making it the perfect companion for a bowl of rice.
You can also substitute the mackerel with other fish or even chicken for an equally delicious variation!
10 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 mackerel fillets (unsalted, skin-on)
- 1 /4 carrot
- 1 bunch of komatsuna (Japanese mustard spinach)
- 1 /2 a pack of enoki mushrooms
- 2 tbsp. sake
- 2 pinches of salt
- Salt and pepper, to taste
- 1 tbsp. potato starch (for coating the fish)
- 1 tbsp. vegetable oil
- A2/3 cup water
- A1 tbsp. soy sauce
- A1 tbsp. sake
- A1 tbsp. mirin
- A1/2 tsp. Hondashi (Japanese soup stock granules)
- A1 tsp. potato starch (for thickening)
- A2 tsp. water
INSTRUCTIONS
- 1
Sprinkle the mackerel with sake and salt, and let sit for 10–15 minutes. Pat dry with paper towels and remove any bones. Cut into bite-sized pieces, season lightly with salt and pepper, and coat with 1 tbsp. potato starch. Cut the komatsuna into 1–1.2 in. (2–3 cm)-long pieces. Julienne the carrot. Trim the roots off the enoki mushrooms and cot into 1–1.2 in. (2–3 cm)-long pieces.
- 2
Heat vegetable oil in a frying pan over medium heat. Place the mackerel skin-side down and cook for 3–4 minutes until golden. Flip and cook for another 2–3 minutes until fully cooked. Remove and set aside.
- 3
In the same pan, add carrot, komatsuna, and enoki mushrooms. Stir-fry for about 1 1/2 minutes. Add (A) ingredients except the potato starch (water, soy sauce, sake, mirin, and Hondashi). Bring to a gentle boil. Dissolve the remaining 1 tsp. of potato starch in 2 tsp. of water, then slowly pour the slurry into the pan while stirring until thickened.
- 4
Spoon some of the vegetable ankake onto a plate, place the cooked mackerel on top, and pour the remaining sauce over it.
RecipeID
456
Tips & Notes
・You can substitute mackerel with salmon, cod, or even chicken for a different twist.
・If you can’t find komatsuna, use spinach or bok choy instead.
・For a richer flavor, add a small drizzle of sesame oil to the sauce before serving.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."