Shin Dong-min's Mackerel Steamed Rice

• 2 pieces of boneless mackerel fillets
• 3 tablespoons mirin
• a pinch of salt
• 2 tablespoons all-purpose flour
• 100g blanched perilla greens
• 2 tablespoons sesame oil
• 5 green onions
• 3 shiso leaves
• a pinch of wasabi
• 2 cups rice
• 2 tablespoons soju
• 15g katsuobushi
• 1 teaspoon regular soy sauce
• 1 teaspoon brewed soy sauce

Recipe 🍳

Cooking tips 💡

• When grilling mackerel, make sure to score the skin side and press down firmly with a spatula throughout cooking—this prevents the flesh from shrinking and ensures a flat, beautifully crisp texture.
• First enjoy the mackerel and vegetable rice separately, then mash the fish into the katsuobushi broth later to transform it into an ochazuke—experience two distinct flavors in one dish.