Saba Tatsutaage
Saba-Marinated Mackerel, Cabbage, Mayonnaise, Parsley, Lemon
Chef Brian Ishii of Kiri | San Francisco, CA
Yield: 2 servings
Adapted by StarChefs | September 2026 | Photo: Alexander Zeren
INGREDIENTS
Saba-Marinated Mackerel:
1 cup sake
1 cup mirin
¼ cup shoyu
2 tablespoons grated ginger
1 whole mackerel, broken down, pin bones removed
Mayonnaise:
1 egg yolk
Juice of 2 lemons
Zest of 2 lemons
1 tablespoon Dijon mustard
2 cloves garlic, grated
6 grams fresh tarragon leaves
2 cups vegetable oil
Kosher salt
Cabbage:
½ small head cabbage, thinly shaved
To Assemble and Serve:
2 quarts vegetable oil
2 cups katakuriko
Curly parsley
4 wedges lemon
METHOD
For the Saba-Marinated Mackerel:
In a nonreactive container, combine sake, mirin, shoyu, and grated ginger. Add fish and toss to evenly coat. Cover and refrigerate 1 hour.
For the Cabbage Salad:
In a nonreactive container, combine egg yolk, lemon juice, mustard, garlic, and tarragon. Using a Vitamix Commercial immersion blender, purée until combined. Stream in oil, blending until smooth and thickened. Season with salt. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a large stockpot over medium-high heat, bring oil to 325°F. Place katakuriko in a shallow baking dish. Remove Saba-Marinated Mackerel from marinade and drain well. Dredge in katakuriko until evenly coated. Working in batches, fry Saba-Marinated Mackerel 5 minutes, or until golden brown and crispy. Transfer to a wire rack set over a sheet tray and let drain. In a mixing bowl, toss to evenly coat cabbage with Mayonnaise. Divide evenly onto 2 serving plates. Top with fried Saba-Marinated Mackerel. Garnish with parsley. Serve with lemon wedge.
