How to Grill Hokke (Dried Atka Mackerel)

Name: How to Grill Hokke (Dried Atka Mackerel)
Total time: 20 min
Yield: Serves 2
Ingredients: Dried, butterflied hokke (atka mackerel) 1 fish (shared by 2); Daikon radish 3 cm (about 100 g); Vegetable oil 1 tsp; Soy sauce 1 tsp

🥗 Lighter 💪 If you exercise

Serves 2 · About 20 min
Grill store-bought dried, butterflied hokke (atka mackerel) in the fish grill until plump. It is already salted, so do not add salt.

① Grate the daikon→② Get the grill ready→③ Cook→④ Serve

What to buy

Fish

Dried, butterflied hokke (atka mackerel)2 if they are small1 fish (shared by 2)

Vegetables

Daikon radish3 cm (about 100 g)

Check what you already have

Vegetable oil1 tspSoy sauce1 tsp

Tap an item to check it off (checks clear when you close the page).

How to make it

Make grated daikon

About 5 min

Peel the daikon and grate it with a grater
Put it in a strainer and lightly drain the water

How to tell it's doneYou have enough grated daikon to make a small mound with a spoon.

Get the grill ready

About 2 min

Use a paper towel to spread 1 tsp vegetable oil thinly on the grill rack (this keeps the skin from sticking)
If the hokke does not fit in the grill, cut it in half on a cutting board
If your grill has a tray that takes water, add water as the manual says

How to tell it's doneThe hokke is on the rack and is a size that fits in the grill.

Grill the flesh side first, then flip and grill the skin

Medium heatOne-sided grill: flesh about 6 min, skin about 4 min

One-sided grill: flesh side up over medium heat for about 6 minutes. When browned, flip it skin side up and grill about 4 minutes
Two-sided grill: flesh side up over medium heat for 8–10 minutes (do not flip)
Do not leave the grill while it is cooking

How to tell it's doneThe flesh is golden brown, and the skin puffs up with a few dark spots. Break open the thickest part (near the head) with chopsticks: it is white and not see-through all the way inside.

Be carefulFat from dried fish can drip and cause flames. If flames appear, turn off the heat right away and wait for the fire to go out without opening the grill.

Put it on a plate with the grated daikon

Heat off

Turn off the heat, gently take it out with a spatula, and put it on a plate flesh side up
Add the grated daikon on the side and pour 1 tsp soy sauce over the daikon
To share between 2 people, split it in half along the backbone with chopsticks

ReadyDone once it is on the plate. Eat it while pulling the bones off the flesh with chopsticks.

📚 Learn more about this dish

🥬 Ingredient guide

Shoyu (soy sauce)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)

If it didn't work out

The skin stuck to the grill rackYou did not oil the rack, or you moved the fish before it browned. Next time, oil the rack in step 2 and do not touch it until it browns.

The fish is tough and dryIt was overcooked. Dried fish has little water to begin with, so take it out as soon as it is browned and white inside.

Only the edges burned blackThe back of the grill is hotter. Turn it front to back halfway through. Remove the burned parts before eating.

Too saltyDried fish is already salted. Use less soy sauce on the grated daikon, or none.

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Made by YUU, a teen who loves cooking → About me