Saikyo-yaki is a classic Japanese fish dish, typically made with cod, which is marinated in Saikyo miso and then grilled.
If you’ve traveled to Japan, you’ll notice that almost every izakaya features Saikyo-yaki, and it’s also a common home-cooked dish in Japan. The sauce for Saikyo-yaki is based on white miso, with different chefs adding their own seasonings such as sake, mirin, sugar, and more. Its simple preparation and outstanding flavor make it very popular. This time, I’ve used halibut instead of cod. Halibut has a smoother texture, but if you prefer cod, you can use the same recipe with cod!
Ingredients (serve 2)
Saikyo Miso Yaki Halibut
Halibut Fillet | 2 pcs |
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White Miso | 1.5 tbsp |
Sake | 1 tbsp |
Mirin | 1 tbsp |
Lemon | 2 wedges |
Japanese Pickled Ginger | to taste |
Daikon | to taste |
Okra
Okra | 6 each |
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White Sesame | 1 tsp |
Sugar | 1 tsp |
Sesame | 2 tsp |
Soy Sauce | 1 tbsp |
Rice Vinegar | 1 tbsp |
Ice Water | 1 bowl |
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