japanese

Saba Kabayaki with Sansho Cucumber and Rice

Name: Saba Kabayaki with Sansho Cucumber and Rice
Yield: 1 serving
Cuisine: japanese
Ingredients: 137 g mackerel fillet; 177 g cooked short grain rice; 14 g soy sauce; 14 g mirin; 5 g sugar; 6 g neutral oil; 97 g cucumber, thin sliced; 8 g rice vinegar; 0.8 g sansho pepper

This simmered dish pairs cooked short grain rice with cucumber, thin sliced, rice vinegar and sansho pepper. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

33 g Protein

66 g Carbohydrates

26 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

137g mackerel fillet 281 kcal
177g cooked short grain rice 230 kcal
14g soy sauce 10 kcal
14g mirin 34 kcal
5g sugar 19 kcal
6g neutral oil 53 kcal
97g cucumber, thin sliced 15 kcal
8g rice vinegar 1 kcal
1g sansho pepper 2 kcal

Cooking instructions

mackerel filletneutral oil
Pat the mackerel dry. Heat a nonstick skillet over medium-high heat and add neutral oil.
mackerel fillet
Cook mackerel skin-side down 3 to 4 minutes until crisp, then flip and cook 2 to 3 minutes more until cooked through. Remove to a plate.
soy saucemirinsugar
In the same skillet, lower heat to medium. Add soy sauce, mirin, and sugar; simmer 1 to 2 minutes until glossy and slightly thickened.
mackerel filletsoy sauce
Return mackerel to the pan and spoon the sauce over it for 30 seconds to glaze.
cucumberrice vinegarsansho pepper
Toss cucumber with rice vinegar, a pinch of sansho, and a small pinch of salt; let sit 2 minutes.
mackerel filletcucumber
Serve glazed mackerel over hot rice with the quick cucumber on the side.