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Use Pacific saury.
Use ☆ Cooking sake.
You need ☆ Salt.
You need to prepare ○ Sugar.
Use ○ Mirin.
Provide ○ Soy sauce.
Use ○ Cooking sake.
You need an appropriate amount Katakuriko or joshinko.
Use Vegetable oil.
You need Plain cooked rice.
You need Shiso leaves etc for garnish (if you have it).

Short Tips:

- In order to make the process of cooking simpler, you should require to time to make huge amounts of meat or vegetable stock as well as store it in the freezer. Not just is making your very own stock more economical than buying it from a seller, yet it makes it simple to keep a big supply available. Just freeze the stock in little as well as clearly classified parts and after that secure what you need when you require it!

Cook the rice. Remove the head and guts of the pacific saury, butterfly or filet and remove the small bones. Sprinkle with ☆ (cooking sake and salt)..
Heat some oil in a frying pan. Pat the pacific saury dry and coat with the katakuriko. Shake off the excess and fry with the flesh side down on the pan..
When it has browned on one side, turn the mackerel over and fry the other side too..
When both sides are nicely browned, add the ○ ingredients (sugar, mirin, soy sauce, cooking sake) bring to a slight simmer (so it's just bubbling) and cook so that the mackerel becomes thoroughly coated with the sauce..
When the mackerel is shiny and brown, put some rice in a bowl and top with the fish..
Pour over the sauce that's left in the frying pan, garnish with shiso leaves if you have them and it's done..

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