Broiled Mackerel with Sticky Rice and Miso Soup

Salt-broiled mackerel arrives blistered-skinned beside sticky short-grain rice and a simple miso soup brightened with ginger and green onion. It echoes Bay Fish, Bare Hands, when Edo waterfront stalls turned same-day bay catch into fast meals before iceboxes existed.

Serves 2

Estimate for one serving

• 810 cal
• 14.4g protein
• 45g carbs
• 9.4g fat
• 3g fiber

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Ingredients

• 1 cup short-grain rice
• 1.25 cups water
• 12 oz mackerel fillets
• 0.5 tsp salt
• 2 tbsp miso paste
• 1 tsp dashi powder
• 3 cups hot water
• 2 stalks green onions
• 1 inch piece fresh ginger

Instructions

1. 1Rinse the short-grain rice and cook with the measured water until tender and sticky.
2. 2Pat the mackerel fillets dry, sprinkle both sides lightly with salt, and place skin-side up on a foil-lined baking sheet.
3. 3Broil the mackerel 4–5 inches from the heat for 6–8 minutes until the skin is blistered and flesh flakes easily.
4. 4Meanwhile whisk miso paste and dashi powder into the hot water to make soup; slice green onions and ginger into thin matchsticks and divide between two bowls with the cooked rice and broiled mackerel.