Hokke Yaki

Name: Hokke Yaki
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 split, semi-dried hokke (Atka mackerel); 5cm daikon, finely grated; Soy sauce; Lemon wedge

ほっけ焼き/HOKE-keh YAH-kee/

Also known as: Hokke, Grilled Atka Mackerel, Hokke no Hiraki

About this dish

A whole split and lightly dried Atka mackerel grilled until golden, served with grated daikon and soy.

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Ingredients

🐟1 split, semi-dried hokke (Atka mackerel)

🥕5cm daikon, finely grated

🫙Soy sauce

🍋Lemon wedge

Method

Serves 3

Heat a grill or fish grill until very hot.

Grill the fish skin side down first for about 6 minutes.

Turn and grill the flesh side until golden and just cooked.

Drain the grated daikon lightly.

Serve with the daikon, a little soy and lemon.

✓ What Makes it Authentic

Hokke is a classic of Hokkaido and a staple of izakaya menus across Japan, where a single fish is shared at the table.

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