Steps

1. Sprinkle salt (as needed) on the mackerel and let it sit for 10 minutes. This draws out moisture and removes any gaminess. [Key Tip!] Salting the fish and allowing it to release moisture is crucial for eliminating its gamey odor.
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2. In a bowl, combine miso 1 tbsp and grated ginger 1/2 tsp, mixing well.
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3. Add soy sauce 1/2 tsp and mix, thinning out the miso.
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4. Next, add sugar 1 tbsp and mix thoroughly.
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5. Stir in mirin (sweet rice wine) 1/2 tbsp.
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6. Finally, gradually add cooking sake (rice wine) 2 tbsp in two parts, mixing until the sugar granules are no longer noticeable.
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7. Wash the perilla leaves and thoroughly pat them dry with paper towels.
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8. Trim the stem ends of the perilla leaves.
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9. Carefully pat dry the moisture that has accumulated on the mackerel after 10 minutes.
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10. Cut the mackerel into 4 portions.
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11. Wrap each portion of mackerel with perilla leaves.
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12. Lightly coat the perilla-wrapped mackerel all over with potato starch (as needed), gently shaking off any excess.
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13. Heat vegetable oil (as needed) in a frying pan over medium heat for about 30 seconds.
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14. Place the mackerel in the heated pan, skin-side down, and sear over medium heat for approximately 2 minutes.
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15. Once browned, flip the mackerel and sear the other side for about 2 minutes over medium heat. [Key Tip!] Adjust the cooking time based on the thickness and size of the mackerel to achieve a nice golden-brown sear on both sides.
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16. After both sides are nicely browned, pour the prepared glaze over the mackerel.
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17. Occasionally flip the mackerel and simmer until the glaze thickens and coats the fish well.
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18. Transfer to a serving dish and enjoy.
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