Aburi Shimesaba Recipe

Prepare mackerel

Rinse the mackerel fillets and pat dry with paper towels. Check for any remaining pin bones and remove with tweezers. Keep skin on.

Salt cure

Lay the fillets skin-side down on a tray. Sprinkle both sides evenly with kosher salt (about 1 tablespoon per side for these fillets). Cover and refrigerate for 30 minutes to draw out excess moisture.

Rinse and marinate

Rinse the salt off under cold running water and pat fillets dry. In a shallow dish, combine rice vinegar and sugar, stirring until sugar dissolves. Place fillets flesh-side down in the vinegar mixture, cover, and refrigerate for 30–45 minutes (the fish should become slightly firmer and take on a pale exterior). Remove fillets from the marinade and pat very dry.

Prepare vegetables

Bring a small pot of water to a boil. Blanch the sea asparagus for 15–30 seconds until bright green, then shock in ice water. Drain and set aside. Thinly slice half a small red onion into paper-thin half-moons and soak in cold water for 5 minutes to reduce bite; drain and pat dry. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; set aside.

Sear the mackerel (aburi)

Heat a wide stainless-steel or cast-iron skillet over high heat until smoking point is nearly reached. Add 1 tsp neutral oil and swirl. Place each fillet skin-side down and press gently for 10–15 seconds to ensure even contact. Sear skin only for 20–40 seconds until skin is browned and crisp but flesh remains mostly raw (aburi style). Alternatively, use a culinary torch: place fillets on a heatproof platter and torch the skin/flesh evenly until lightly charred and aromatic (about 30–60 seconds). Do not overcook—aim for contrast between seared exterior and cool interior. Remove from heat and let rest 1–2 minutes.

Slice the mackerel

Using a very sharp knife, slice each fillet on the bias into 6–8 thin pieces (about 1 cm thick). Arrange slices slightly overlapped on a chilled serving plate.

Assemble garnish

Tuck small bundles of blanched sea asparagus alongside the mackerel slices. Scatter drained red onion slices and micro shiso leaves over and around the fish. Sprinkle toasted sesame seeds lightly across the plate.

Finish with sauce

Stir the ponzu with yuzu or lemon juice and grated ginger if using. Taste and adjust—ponzu is usually tangy-salty; add a touch more yuzu/lemon if you prefer brighter acidity. Spoon or lightly brush about 1 tablespoon (15 ml) of ponzu over each portion of mackerel slices, allowing some to collect on the plate as a dipping pool.

Season and serve

Finish with a light grind of black pepper to taste. Serve immediately so the contrast between seared exterior and cool marinated interior is preserved. Recommended serving: with steamed rice or as part of a sashimi/izakaya course.