Yaki-saba-no-nitsuke (Grilled Mackerel Simmered in Soy-Based Sauce) ｜ Our Regional Cuisines

1. Break the grilled mackerel into bite-sized pieces and cut the onion into crescent shapes.

2. Mix water and Seasoning A, bring to a boil, then add the grilled mackerel and onion. Cover with a drop lid (aluminum foil).

3. Once the onion is cooked, it's ready. Let it sit for a while for the flavors to meld. When serving, garnish with julienned ginger.

4. The taste may vary depending on the saltiness of the mackerel and the sweetness of the onion, so the recipe is on the lighter side. If you want to make it richer, substitute a bit of thick soy sauce for regular soy sauce and reduce the sugar. For a crispier taste, add light soy sauce.
If you're concerned about the fishy smell, you can also add sliced ginger while cooking.