Wash 2 mackerel fillets under cold running water and place them in a container. Pour 1 tbsp sake over the surface and rub it over both sides. Cover the container and rest in the fridge for 15 minutes, 30 minutes if you have time.
Once rested, remove the mackerel from the fridge and preheat your oven grill or broiler on a medium-high/high setting. While you wait, dry the surface of the mackerel with kitchen paper on both sides.
Sprinkle a generous pinch of salt from a height on each side, this will help evenly distribute it.
Make 3 shallow, diagonal incisions on the skin of the mackerel.
Place the fillets on the grill with the skin side down and grill the flesh side for 4 minutes. (Exact time might vary depending on the strength of your oven grill and the thickness of your fish.)
Flip over and grill the skin side for 3 minutes or until crispy and lightly browned.
Serve each portion 1 wedge sudachi and grated daikon radish (daikon oroshi) drizzled with a dash of soy sauce (optional).
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