Ingredients:

1 cup Water

¼ cup Soy Sauce

¼ cup Mirin

2 Tbsp  Sugar (to taste)

1 tsp  Ginger, grated

1 tsp  Garlic, grated

1 ½ Tbsp  Cornstarch, dissolved in 3 Tbsp water 

1 can x 425g SABA Mackerel in Natural Oil, drained

Toasted sesame seeds, for garnish

1 tsp Sesame Oil

Bokchoy, blanched (optional)

Procedure:

1. In a small saucepan, combine soy sauce, mirin and sugar. Add more sugar, if desired (if mirin is not available, use rice wine, add more sugar, about 2 Tbsp or more according to your taste) 

2. Heat at medium flame while stirring the mixture well. Bring the sauce to a boil, then turn down the heat to low. Simmer the sauce for a few minutes until the sauce reduces slightly.

3. Remove the pan from the heat and strain the garlic and ginger. Transfer back the sauce to the pan and add the cornstarch. Cook until sauce thickens. Set aside.

4. Break each mackerel cutlet into big pieces. Set aside.

5. In a pan, combine mackerel pieces and ½ cup teriyaki sauce (store the extra sauce inside the ref and use it for other dishes). Simmer at low heat for 3 minutes or until sauce clings to the fish. Remove from heat, drizzle with sesame oil and transfer to a serving plate.

6. To serve, sprinkle toasted sesame seeds on top and bokchoy on the side.