If you grill the onion skin and onions on top, the mackerel will not burn and the onions will absorb the fishy smell. - You can lower salt intake by applying marinade to mackerel, marinating it, scraping it off when grilling, and grilling it.
Calories
193kcal
Carbs
3.1g
Protein
11.4g
Fat
14.8g
Sodium
613.6mg
Ingredients
Main
Others
Mackerel 50g, Soybean Oil 2g, Onion Skin 2g, Onion 5g, Japanese Miso 3g, Mayonnaise 2g, Vinegar 0.3g, Cooking Wine (Mirin) 3.75g, Ginger Juice 1.25g, Kelp Broth 3.75g
Finding these ingredients in the US
- Cooking Wine (Mirin)Cooking rice wine — 'mirin' from the international aisle works; dry sherry with a pinch of sugar also does.
Nutrition Facts
Per 100g of main ingredientsMackerel
- Rich in vitamin B3 (niacin) (8.2mg) — supports energy metabolism and skin health
- Rich in protein (20g) — used to build and maintain muscle and body tissue
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Remove the innards from the mackerel.
🔍Remove the innards from the mackerel, cut lengthwise in half, and cut each half into 2 pieces.
🔍Mix all the seasoning sauce ingredients to make the seasoning sauce.
🔍Brush the seasoning sauce on the mackerel and marinate for at least 30 minutes.
🔍Lightly scrape off the seasoning sauce from the mackerel.
🔍Heat oil in a pan and lay the mackerel on the inner onion skin and thinly sliced onion to grill.