Sangayaki (Miso-Pounded Mackerel Grilled in Shells)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 5 servings
- Ingredients
- 7
About this dish
Boso Peninsula fishermen in Chiba used to carry namerou, mackerel chopped fine with miso, up into the hills in abalone shells and grill or steam it there, and sangayaki grew out of that habit.
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The fish and miso are chopped together until the paste is sticky enough to lift as one mass, then mixed with ginger, onion and green pepper. Each shell is topped with a shiso leaf and grilled until the mound puffs and turns opaque all the way through. It goes with rice or with drinks.
Ingredients
Instructions
- 1
Fillet the mackerel into three sections and remove the skin.
Check carefully for pin bones and remove them, then chop the fish flesh finely with a knife.
- 2
Add the miso to the chopped mackerel and continue pounding, gathering the mixture repeatedly with the blade.
Stop when it is sticky enough to lift together as a cohesive mass.
- 3
Cut the ginger into fine matchsticks and mince the onion and green pepper.
Fold all three vegetables into the sticky mackerel and miso mixture until evenly distributed.
- 4
Divide the mixture among five clean, dry abalone shells and level it flush with each rim.
Cover the filling in each shell with one shiso leaf.
- 5
Set the shells securely on a grill rack and cook over medium heat.
Remove them when the fish has puffed up, the center is fully opaque, and no raw mixture remains, then serve promptly.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「房総のふるさと料理」（農業千葉刊行部） · Checked: 2026-08-11
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