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Modu Recipe

Shin Dong-min's Mackerel Skin Tataki Sashimi

Pan-seared mackerel skin using parchment paper to enhance the rich aroma and texture of its fatty layer, creating a deeply flavorful and satisfying sashimi experience.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Using a torch may leave behind gas or smoke flavors; using parchment paper ensures a much cleaner, purer taste.
  • The key is to apply just enough heat to the skin side to melt the fat layer—avoid cooking the flesh underneath by carefully controlling time.
  • Cool the mackerel rapidly with ice right after grilling to preserve its firm, bouncy texture and prevent it from becoming lukewarm.

Recommended for

  • Those who want to recreate high-end Japanese restaurant-style mackerel tataki at home.
  • People looking to learn how to achieve grilled flavor and umami richness in sashimi without using a torch.

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Large mackerelWasabiSoy sauce

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