Saba Bento Recipe

Prepare fish

Pat the mackerel fillets dry with paper towels. Make 2–3 shallow diagonal slashes in the skin side of each fillet to prevent curling while cooking.

Season and marinate briefly

Sprinkle sea salt evenly over the skin and flesh sides of both fillets. Let sit for 10 minutes to draw out excess moisture, then blot any wetness with paper towel. Mix sake, mirin and soy sauce in a small bowl and brush a thin layer onto the flesh side only. Let sit 5 minutes (do not over-marinate; this is a brief seasoning).

Preheat grill or broiler

Preheat a grill or broiler to medium-high (about 220–250°C / 425–480°F). If using a grill, oil the grates lightly. If using an oven broiler, line a tray with foil and set a rack 6–8 inches from the heating element and preheat for 5 minutes.

Cook the mackerel

Lightly brush the skin with 1 tsp neutral oil to encourage crisping. Place fillets skin-side up first for 2 minutes, then flip and grill skin-side down until the skin is crisp and flesh is opaque and flakes easily, about 4–6 minutes more depending on thickness and heat. Total cook time ~6–8 minutes. If skin browns too quickly, lower the heat or move fillets away from direct high heat and finish cooking more gently.

Finish and serve

Remove fillets from heat and let rest 1–2 minutes. Serve each fillet with a wedge of lemon or lime and a small mound of grated daikon on the side (the daikon can be lightly squeezed to remove excess liquid).

Rinse the rice in a bowl under cold water, swirling and draining 3–4 times until the water runs mostly clear. Drain the rice in a fine mesh sieve and let sit 10 minutes.

Combine rinsed rice and 360 ml water in a rice cooker or a small heavy-bottomed pot. If using a rice cooker, cook according to the cooker’s setting. If using a pot, bring to a boil on medium-high, then reduce to low, cover tightly and simmer 12–15 minutes until water is absorbed. Turn off heat and let sit, covered, 10 minutes to steam.

While rice cooks, mix rice vinegar, sugar and salt until dissolved. When rice is done, transfer to a bowl and gently fold in the vinegar mixture with a rice paddle or spatula to season and slightly cool. Keep covered until plating.

Prepare spinach: blanch spinach or komatsuna in boiling water 30–45 seconds, then shock in ice water. Squeeze out excess water, roughly chop and dress lightly with 1 tsp soy sauce and a few drops of toasted sesame oil if desired. Sprinkle with sesame seeds.

Arrange pickles: slice pickled daikon if needed and place on the bento as a bright, acidic counterpoint to the rich fish.

Prepare grated daikon: keep the grated daikon cold and serve alongside the mackerel; it cuts the oiliness and pairs well with a squeeze of lemon.

Assemble bento: In two bento boxes or plates, place an even portion of seasoned rice. Lay one grilled mackerel fillet per box on top or beside the rice. Add a portion of dressed spinach, pickles, shredded carrot, and a spoonful of grated daikon. Garnish with lemon wedge and optional sesame seeds.