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Japanese 'Saba Chazuke' Recipe

Japanese · Main course · 25 min total

A comforting Japanese rice bowl topped with savory grilled mackerel and drizzled with hot green tea or dashi, perfect for a quick and satisfying meal.

Ingredients

• 2 saba (mackerel) fillets, about 6 oz each
• 1/2 teaspoon salt
• 2 cups cooked Japanese short-grain rice, warm
• 2 cups hot green tea (sencha or genmaicha) or dashi
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• 1/2 sheet nori, shredded
• 2 teaspoons toasted sesame seeds
• 2 tablespoons finely chopped green onion
• 1 teaspoon wasabi paste (optional)

Instructions

1. Season mackerel fillets with salt on both sides and let rest for 5 minutes. Pat dry with paper towels.
2. Grill or broil the mackerel: Preheat broiler or grill to high. Place fillets skin-side up on a foil-lined baking sheet. Broil 4-5 minutes until skin is crispy and fish is cooked through. Alternatively, grill skin-side down over medium-high heat for 4 minutes, then flip and cook 2 more minutes.
3. While fish cooks, mix soy sauce and mirin in a small bowl. Divide warm rice into two bowls.
4. Once mackerel is done, remove skin and bones if desired, then flake the fish into large chunks. Place on top of rice.
5. Pour hot tea or dashi over the rice and fish until it reaches about halfway up the bowl (or to your preference).
6. Drizzle the soy-mirin mixture over the top. Garnish with nori, sesame seeds, green onion, and wasabi if using. Serve immediately.

Tips

• Use freshly cooked rice for best texture; leftover rice can be reheated.
• For a richer broth, use dashi instead of green tea.
• Adjust the amount of tea/dashi to your liking – some prefer just a splash, others like it soupy.
• If you can't find saba, use any oily fish like salmon or trout.

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