Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, kyoto saikyo yaki cod&salmon. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Kyoto saikyo yaki cod&salmon is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Kyoto saikyo yaki cod&salmon is something that I have loved my entire life.
Get the saikyo miso first, saikyo miso is the white miso which you can find at asian market. See recipes for Kyoto saikyo yaki cod&salmon, Miso Cod too. Saikyo Yaki is a very popular traditional Japanese grilled fish marinated in Saikyo Miso (sweet white Miso) made in Kyoto. After marinating the fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc.) overnight, Miso soaks into the fish, tenderizes, and gives absolutely delicious.
To begin with this recipe, we must first prepare a few components. You can cook kyoto saikyo yaki cod&salmon using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Kyoto saikyo yaki cod&salmon:
- Get Cod fillet
- Make ready Salmon fillet
- Get 200 g Saikyo miso (white miso)
- Take 1 tbsp Brown sugar
- Get 1 tbsp Cooking wine
- Take 1/2 tbsp Mirin
If you don't have "Saikyo miso" (Kyoto-style sweet white miso), you can also make it with a regular white or red miso. (Then, you might want to add more mirin, as the regular miso tend to be. Saikyo Yaki is a very popular traditional Japanese grilled fish marinated in Saikyo Miso (sweet white Miso) made in Kyoto. After marinating the fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc…) overnight, Miso soaks into the fish, tenderizes, and gives absolutely delicious, sweet and rich flavor! The most popular and best suited fish (in my view) for Saikyo Yaki is black cod (sablefish).
Steps to make Kyoto saikyo yaki cod&salmon:
- Get the saikyo miso first, saikyo miso is the white miso which you can find at asian market.
- Make the saikyo marinade with 200g saikyo miso, 1 tbsp brown sugar, 1 tbsp cooking wine, 1/2tbsp mirin.
- Soak the fish with salt&water for 30 minutes
- Put the fish into the container and cover with miso marinade. Put into refrigerator at least 24 hours.
- Wipe away the miso on the fish.
- Use the parchment paper on a fry pan will make your life easier! Low heat for 5 minutes, start from skin side.
- Put more miso on the skin side, and cook another side for 7 minutes (cover the lid this time).
After marinating the fish fillets (black cod, salmon, sea bass, Japanese spanish mackerel, etc…) overnight, Miso soaks into the fish, tenderizes, and gives absolutely delicious, sweet and rich flavor! The most popular and best suited fish (in my view) for Saikyo Yaki is black cod (sablefish). The famous restaurants often serve a Saikyo yaki dish with black cod. The flesh has a high fat content and the texture is flaky when cooked. The combination of the sweet miso flavour and oily flaky fish is so perfect.
So that’s going to wrap this up for this exceptional food kyoto saikyo yaki cod&salmon recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
