Izakaya Sakura Broiled Saba With Green Onion Sauce: A Taste of Oishii Simplicity

The first time I encountered Saba Shioyaki – grilled mackerel – wasn’t in a bustling izakaya in Japan, but rather in a tiny, unassuming Japanese restaurant tucked away on a side street in my city. The aroma that wafted from the kitchen was intoxicating: savory, slightly sweet, with a bright, zesty undertone. When the dish arrived, it was deceptively simple: perfectly broiled pieces of mackerel, glistening under a vibrant green sauce. That initial bite was a revelation. The fish was flaky, rich, and perfectly complemented by the fresh, pungent sauce. It was an experience that lodged itself firmly in my culinary memory, a perfect example of how humble ingredients, treated with respect and skill, can create something truly extraordinary. This recipe, inspired by that unforgettable meal, aims to capture that same magic in your own kitchen.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2
• Yield: 6 pieces of saba
• Dietary Type: Pescatarian, Gluten-Free (ensure rice vinegar is GF if needed)

Ingredients

For the Broiled Saba:

• 1 saba mackerel (about 2 fillets)
• 1 teaspoon salt

For the Green Onion Sauce:

• 3 green onions, finely chopped
• 1 tablespoon ground fresh ginger
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sugar

Equipment Needed

• Baking sheet
• Broiler pan or oven-safe dish
• Small mixing bowl
• Whisk or fork

Instructions

1. Prepare the Green Onion Sauce: In a small mixing bowl, combine the finely chopped green onions, ground fresh ginger, rice vinegar, sesame oil, and sugar. Whisk everything together thoroughly until the sugar is dissolved and the ingredients are well incorporated. Set this vibrant sauce aside to allow the flavors to meld.

2. Prepare the Saba: If your saba mackerel is whole, carefully fillet it to yield two fillets. Then, cut each saba fillet into three equal pieces. This will give you a total of six pieces of saba.

3. Season the Saba: Arrange the saba pieces on a baking sheet. Sprinkle them evenly with the salt. This step is crucial for drawing out moisture and enhancing the natural flavor of the fish.

4. Broil the Saba: Preheat your oven’s broiler to high. Place the baking sheet with the saba onto the broiler pan or into an oven-safe dish. Position the rack about 4-6 inches away from the broiler element. Broil the saba for approximately 5 minutes per side. The exact time will depend on the thickness of your saba fillets and the intensity of your broiler. You’re looking for the saba to be cooked through, with a slightly golden-brown exterior. Keep a close eye on it to prevent burning.

5. Serve and Garnish: Once the saba is cooked and beautifully broiled, carefully remove the baking sheet from the oven. Arrange the saba pieces on a serving plate. For an authentic touch, you can serve the saba atop a bed of thinly sliced raw cabbage, which adds a refreshing crunch. Cover the broiled saba generously with the prepared green onion sauce.

Expert Tips & Tricks

The beauty of this dish lies in its simplicity, but a few techniques can elevate it further. When chopping the green onions, aim for a fine mince. This ensures the sauce distributes evenly and the onion flavor is pleasantly infused without being overpowering. For the ginger, using freshly ground ginger makes a noticeable difference in aroma and pungency compared to pre-ground varieties.

When broiling, the key is vigilance. Ovens vary, and broilers can be fierce. It’s always better to check the fish a minute or two early and add more time if needed. You want the saba to be opaque and flake easily with a fork, but not dry. If you find your broiler is particularly aggressive, you can always lower the rack slightly.

Serving & Storage Suggestions

This Izakaya Sakura Broiled Saba is best enjoyed immediately after preparation, when the saba is warm and flaky and the sauce is fresh. It makes a fantastic appetizer at a dinner party or a light, flavorful main course. For presentation, a sprinkle of toasted sesame seeds or a few slivers of fresh red chili can add visual appeal and a touch of heat.

Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. The saba may lose some of its crispness upon refrigeration, and the sauce will continue to infuse the fish. To reheat, gently warm the saba in a low oven or a non-stick skillet over low heat. Avoid microwaving, as it can make the fish tough and rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	94.1 kcal
Calories from Fat		66%
Total Fat	6.9 g	10%
Saturated Fat	1 g	4%
Cholesterol	0 mg	0%
Sodium	1166.8 mg	48%
Total Carbohydrate	8.5 g	2%
Dietary Fiber	0.7 g	2%
Sugars	6.9 g	27%
Protein	0.5 g	0%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While saba is traditional and readily available, you can experiment with other oily fish like mackerel, or even a firm white fish like cod or sea bass, though the flavor profile will change. If you’re not a fan of ginger, you can reduce the amount or omit it, but it does add a wonderful aromatic complexity. For a spicier kick, add a pinch of red pepper flakes to the sauce. If you don’t have rice vinegar, white wine vinegar can be used in a pinch, though it will slightly alter the sweetness.

FAQs

Q: Is Saba considered a healthy fish?
A: Yes, saba is an excellent source of omega-3 fatty acids, lean protein, and vitamins D and B12, making it a very healthy choice.

Q: Can I grill this instead of broiling?
A: Absolutely! If you have an outdoor grill, you can grill the saba over medium-high heat for about 3-5 minutes per side, or until cooked through.

Q: How do I know when the saba is cooked?
A: The saba is cooked when it turns opaque throughout and flakes easily when tested with a fork.

Q: Can I make the sauce ahead of time?
A: Yes, the green onion sauce can be made a few hours in advance and stored in the refrigerator. The flavors will actually deepen.

Q: Is this recipe suitable for a quick weeknight meal?
A: Definitely! With a total time of just 20 minutes, it’s an ideal option for a fast and flavorful weeknight dinner.

Final Thoughts

This Izakaya Sakura Broiled Saba with Green Onion Sauce is a testament to the power of simple, fresh ingredients prepared with care. It’s a dish that speaks of balance – the rich, oily fish perfectly cut by the sharp, bright sauce. It’s the kind of food that makes you pause, savor, and appreciate the moment. I encourage you to try it, to bring a little taste of that authentic izakaya experience into your own home. Share it with friends, enjoy it with a cold sake or a crisp Japanese beer, and let the deliciousness speak for itself. I’d love to hear about your experience with this delightful recipe!