Saba Shioyaki

Rinse the mackerel fillets under cold water and pat them thoroughly dry with paper towels. Score the skin of each mackerel fillet with 2-3 shallow diagonal cuts to prevent curling during cooking and to help seasoning penetrate.

Evenly sprinkle the sea salt over both sides of the mackerel fillets. Place the salted mackerel fillets on a wire rack set over a tray and let them rest at room temperature for 30 minutes. This draws out excess moisture and firms the flesh.

While the mackerel rests, prepare the accompaniments. Peel the daikon radish and grate it using an oroshigane (Japanese grater) or a standard grater. Lightly squeeze the grated daikon radish to remove excess water, but do not dry it out completely.