5-Minute Simmered Mackerel

Stand a knife on its edge and remove the scales by scraping from tail to head. The scales near the gills (kama) are tough — work them off carefully.

Slice the head off at an angle. Like with horse mackerel, angle the knife from the head and cut cleanly through.

Open the belly lengthwise and remove the innards. Scrape out the chiai (dark blood line) carefully with the knife. Rinse and pat dry with paper towels.

Filet into three pieces (sanmai-oroshi). Cut from the belly side first, then from the back along the spine, all the way to the tail base, separating each side.

Trim the belly bones — slice off the diagonal pin bones along the belly side thinly with the knife.

Cut each filet into single-portion pieces (about half).

Combine 150ml water, 50ml sake, 20ml soy sauce, and 20g sugar to make the simmering sauce.

Lay the mackerel pieces in a pan and pour the sauce over them.

Cover with a drop-lid (foil or paper towel works) and simmer over high heat for about 3 minutes.

Plate the mackerel. Reduce the remaining sauce in the pan over high heat, then pour it over the fish.