Low in calorie and rich in protein, this dish makes a lean and healthy option for everyday cooking. Marinating the mackerel with Shio Koji allows the flavor to permeate throughout the flesh. Also grilling the fish lends it a crispy light char and leaves the inner fillet meat ‘melt-in-your-mouth’ tender.Message from Nami( Just One Cookbook®): “If you like grilled salted mackerel served in Japanese restaurants or bento boxes, you will love this mackerel with Shio Koji! Simply replace the salt with Shio Koji. Umami flavor from Shio Koji enhances this simple dish!”
In a flat container, put mackerel and Hikari Miso Shio Koji together and marinate for at least 30 minutes.
Grill or broil the fish at 350F (180C) for 25-30 minutes. Or pan fry the fish over medium low heat.
Serve immediately with slices of lemon
Quick Tip
Adjust the marinating time according to the size of your mackerel fillets.
Product used in this recipe
Shio Koji 20.4 oz (580 g)
Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
