Steps

1. Cut off the growing tip of the pea shoots, leaving the base intact. Cut off the root ends.
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2. Remove any bones from the mackerel fillets and cut them into 4 pieces.
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3. If you are concerned about the fishy odor, sprinkle a pinch of salt on the cut mackerel, let it sit for 5 minutes, then pat dry with paper towels to remove excess moisture.
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4. In a small bowl, combine the seasonings from group A: [A] Soy Sauce 2 tbsp, [A] Cooking Sake (Rice Wine) 3 tbsp, [A] Mirin (Sweet Rice Wine) 1.5 tbsp, and [A] Sugar 0.5 tbsp.
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5. Heat 1 tbsp of Vegetable Oil in a frying pan and quickly stir-fry the pea shoots.
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6. Sprinkle a pinch of salt on the pea shoots and transfer them to a plate.
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7. Lightly coat all sides of the mackerel pieces with Potato Starch, then tap off any excess. [Key Tip!] Potato starch protects the flesh, prevents dryness, and seals in the umami. It also helps to naturally thicken the sauce.
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8. Add a small amount of Vegetable Oil to the frying pan, heat over medium heat (or low-medium heat), arrange the starch-coated mackerel skin-side down, and sear for about 5 minutes. [Key Tip!] When pan-frying fish, imagine searing the skin 95% and the flesh 5%. Cooking the skin slowly and thoroughly prevents dryness.
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9. Once the lower half of the mackerel flesh turns opaque, wipe away any excess oil and impurities with a paper towel. [Key Tip!] The oil released from the fish can cause odor, so wiping it clean will improve the flavor.
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10. Turn off the heat and pour the combined sauce from group A into the frying pan.
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11. Reduce the heat to low and simmer without flipping the mackerel. Spoon the sauce over the flesh to coat evenly and reduce until the sauce thickens and the moisture evaporates.
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12. Flip the mackerel, sear the flesh side briefly, then flip again to coat thoroughly with the sauce.
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13. Allow the sauce to be well absorbed by the mackerel.
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14. Arrange the teriyaki mackerel on a plate, garnish with the stir-fried pea shoots, and serve. Enjoy!
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