Jul 14 2026
Restaurants›New Osaka Sushi›Saba Shioyaki & Tempura (d) Recipe

Saba Shioyaki & Tempura (d) Recipe

Inspired by New Osaka Sushi
Time1h
Serves2

(Note: Saba May Contain Bones) Served with Salad, Rice, Miso Soup (Dine In Only)

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Ingredients

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Saba Shioyaki

Tempura

Salad

Rice

Miso Soup

Method

Saba Shioyaki

  1. 1

    Prepare the Mackerel

    Rinse the mackerel filets under cold water and pat them dry with paper towels.

  2. 2

    Season with Salt

    Sprinkle sea salt evenly over the mackerel filets on both sides. Let it sit for about 15 minutes.

  3. 3

    Grill the Mackerel

    Preheat a grill or grill pan over medium-high heat. Once hot, place the mackerel filets skin-side down and grill for about 4-5 minutes until the skin is crispy. Flip and grill for an additional 2-3 minutes.

  4. 4

    Glaze with Mirin and Soy Sauce

    In the last minute of cooking, brush the mackerel with mirin and soy sauce. Remove from heat once cooked through.

Tempura

  1. 5

    Prepare the Vegetables

    Peel and slice the sweet potato and zucchini into thin rounds. Leave the shrimp whole.

  2. 6

    Make the Tempura Batter

    In a bowl, combine tempura batter mix with ice water and stir until just combined. Do not overmix; lumps are okay.

  3. 7

    Heat the Oil

    In a deep pot, heat vegetable oil to 350°F (175°C).

  4. 8

    Fry the Tempura

    Dip the shrimp and vegetable slices into the batter and carefully place them into the hot oil. Fry in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Salad

  1. 9

    Prepare the Salad Ingredients

    Wash the mixed greens, cherry tomatoes, and cucumber thoroughly. Cut the cucumber into thin slices.

  2. 10

    Assemble the Salad

    In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with sesame dressing and toss gently.

Rice

  1. 11

    Rinse the Rice

    Rinse the jasmine rice under cold water until the water runs clear.

  2. 12

    Cook the Rice

    In a pot, combine rinsed rice and water. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let it sit for 10 minutes before fluffing with a fork.

Miso Soup

  1. 13

    Prepare the Dashi Stock

    In a pot, bring dashi stock to a simmer over medium heat.

  2. 14

    Dissolve the Miso

    In a small bowl, mix miso paste with a few tablespoons of hot dashi stock until smooth, then add it back to the pot.

  3. 15

    Add Tofu and Scallions

    Cut the tofu into small cubes and add to the pot along with sliced scallions. Simmer for an additional 2-3 minutes.

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