Recipe of Quick Kyoto saikyo yaki cod&salmon

Kyoto saikyo yaki cod&salmon. Fully enjoy your stay in Japan by indulging The material not only the fish could be meats, Tofu and vegetables. The most famous Saikyo Yaki in New York is Saikyo Yaki of pacific cod. Marinated in saikyo miso and baked to perfection, Black Cod with Miso is a beautiful seafood dish you can pull off at home.

The cod is not oily but the flaky texture is similar to that of black cod. I also tried ocean perch, which was good too. I read somewhere on a Japanese. You can cook Kyoto saikyo yaki cod&salmon using 6 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Kyoto saikyo yaki cod&salmon

1. Prepare of Cod fillet.
2. It's of Salmon fillet.
3. You need 200 g of Saikyo miso (white miso).
4. It's 1 tbsp of Brown sugar.
5. It's 1 tbsp of Cooking wine.
6. You need 1/2 tbsp of Mirin.

Silver Cod Saikyo Yaki - Shoku Japanese Binchotan Grill, Hong Kong Resmi. Saikyo miso is made in Kyoto and it's usually more expensive than regular miso. You might have tasted this special miso if you had fish called Gindara Saikyo Yaki (or the famous Miso Cod). Not only does it use the sweet white miso, but calls for a dab of karashi (hot mustard).

Kyoto saikyo yaki cod&salmon step by step

1. Get the saikyo miso first, saikyo miso is the white miso which you can find at asian market..
2. Make the saikyo marinade with 200g saikyo miso, 1 tbsp brown sugar, 1 tbsp cooking wine, 1/2tbsp mirin..
3. Soak the fish with salt&water for 30 minutes.
4. Put the fish into the container and cover with miso marinade. Put into refrigerator at least 24 hours..
5. Wipe away the miso on the fish..
6. Use the parchment paper on a fry pan will make your life easier! Low heat for 5 minutes, start from skin side..
7. Put more miso on the skin side, and cook another side for 7 minutes (cover the lid this time)..

I was taught this recipe by a professional chef. ●When you grill or bake it, the miso will burn so wash it off well. Saikyo miso is sweet and pale and blends beautifully with the flavour of the fish. He suggests serving this with pickled ginger. Although garlic isn't popular in Japan, Tetsuya Wakuda says "Add ginger if you like ginger, a little garlic if you like, after all, you are. The Saikyo Line (�鋞��, Saikyō-sen) connects southern Saitama Prefecture with Akabane, Ikebukuro, Shinjuku, Shibuya and Osaki.