‚PCut the Spanish mackerel into bite-sized slices, and sprinkle with salt and sake. ‚QSeparate the maitake mushrooms into smaller pieces. Skin the carrot and cut into thin sticks. Boil the spinach in salted water, and then, soak it in cold water. Squeeze it dry and cut into 4-5cm long pieces. ‚RCut the Welsh onion into 4-5cm long pieces, and make a shallow vertical cut in each piece so that it cooks faster. ‚SCombine the ingredients for the sauce in a bowl and mix well. ‚TPlace the fish in serving dishes and add the mushrooms, carrot and spinach around it in a decorative manner. Top the fish with the Welsh onion and steam in a preheated steamer for approx. 15 minutes. ‚UWhen the fish is done, remove from the steamer, pour plenty of sauce over the dish and serve while hot.

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�EMake sure to pre-season the fish to remove its fishy smell. �EDo not overcook the fish, or it will become tough. �E According to preference, add hot red pepper or powdered Japanese pepper seeds to the sauce to enjoy a different flavor.