Saikyoyaki is a traditional Japanese cooking method where fish fillets are marinated overnight in a white miso paste. The mild, gentle flavor of our Shiro Miso pairs perfectly and enhances the natural aroma of the fish. Not only fish, but also poultry or pork can be excellently marinated and prepared with it.
Ingredients for 4 servings
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4 fish fillets
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200 g Shiro Miso
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1 tbsp Sake
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1 tbsp Hon Mirin
-
1 tbsp Amazake
Preparation
- Mix 200g Shiro Miso with 1 tbsp each of Sake, Hon Mirin and Amazake.
- Sprinkle the fish fillets with salt and let them rest for 30 minutes.
- Pat the liquid released from the fish dry with paper towels. If the fish has a strong odor, it helps to lightly rinse it with sake to reduce the smell.
- Coat the fish fillets all over with the mixture prepared in step 1, ensuring they are fully covered.
- Then let the fish rest in the refrigerator for 1-2 days.
- Grill (or fry) the fish over medium heat for about 15 minutes.
Tip
You can reuse the marinade 2-3 times. Don't throw it away; store it and use it to flavor sauces.