Easy and Shiny Kabayaki Pacific Saury Rice Bowl

• 1 Pacific saury
• 2 tbsp Cooking sake
• 1 dash Salt
• 2 tbsp Sugar
• 2 tbsp Mirin
• 2 tbsp Soy sauce
• 1 tbsp Cooking sake
• 1 an appropriate amount Katakuriko or joshinko
• 1 dash Vegetable oil
• 350 grams Plain cooked rice
• 1 Shiso leaves etc for garnish (if you have it)

1. Cook the rice.
2. Remove the head and guts of the pacific saury, butterfly or filet and remove the small bones.
3. Sprinkle with (cooking sake and salt).
4. Heat some oil in a frying pan.
5. Pat the pacific saury dry and coat with the katakuriko.
6. Shake off the excess and fry with the flesh side down on the pan.
7. When it has browned on one side, turn the mackerel over and fry the other side too.
8. When both sides are nicely browned, add the ingredients (sugar, mirin, soy sauce, cooking sake) bring to a slight simmer (so it's just bubbling) and cook so that the mackerel becomes thoroughly coated with the sauce.
9. When the mackerel is shiny and brown, put some rice in a bowl and top with the fish.
10. Pour over the sauce that's left in the frying pan, garnish with shiso leaves if you have them and it's done.

saury, sake, salt, sugar, mirin, soy sauce, sake, appropriate amount, vegetable oil, rice

Taken from cookpad.com/us/recipes/188193-easy-and-shiny-kabayaki-pacific-saury-rice-bowl (may not work)