Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons of sea salt, 1 tablespoon of granulated sugar, 1 teaspoon of chipotle powder, and 0.5 teaspoon of freshly ground black pepper in a small bowl.

2. 2

   Evenly rub the salt and chipotle mixture all over both sides of the 2 fresh mackerel fillets, ensuring they are well coated.

3. 3

   Place the 2 mackerel fillets in a non-reactive dish, cover them with plastic wrap, and refrigerate for 4 hours to cure.

4. 4

   After curing, thoroughly rinse the 2 mackerel fillets under cold running water to remove the curing mixture and pat them completely dry with paper towels.

5. 5

   In a separate bowl, whisk together 4 tablespoons of soy sauce, 2 tablespoons of fresh yuzu juice, 1 tablespoon of mirin, 1 tablespoon of rice vinegar, 1 teaspoon of chipotle powder, and 1 teaspoon of grated fresh ginger to create the yuzu-chipotle ponzu sauce.

6. 6

   Heat 1 tablespoon of vegetable oil in a large non-stick pan over high heat until it begins to shimmer and lightly smoke.

7. 7

   Carefully place the 2 cured mackerel fillets skin-side down in the hot pan and sear for 2 minutes until the skin is crispy, then flip each fillet and sear for 30 seconds on the flesh side, ensuring the center remains rare.

8. 8

   Slice the 2 seared mackerel fillets into 1 cm thick pieces, arrange them artfully on a serving platter alongside 50 grams of thinly sliced daikon radish, and generously drizzle with the prepared yuzu-chipotle ponzu sauce before garnishing with 2 thinly sliced green onions and an optional pinch of togarashi.