Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too)

1. 1

   When you filet a Pacific saury, keep the backbone.

2. 2

   You can also use the bone from salt-grilled Pacific saury.

3. 3

   Take all the flesh off the tail and bone.

4. 4

   Wash the bone and tail well, and pat dry with paper towels.

5. 5

   If there's any flesh left it will smell fishy, so remove it completely.

6. 6

   Cook the bones in a toaster oven for about 2 minutes.

7. 7

   Don't let them burn too much.

8. 8

   Put the bones in hot sake and leave for a while.

9. 9

   This works great with sake, but I recommend a stronger taste using shochu mixed with hot water - with a generous amount of shochu!

10. 10

    For Pacific saury bone crackers, see

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