‘Saikyo Yaki’ is the dish of grilled miso-marinated fish, tofu or sometimes poultry. ‘Saikyo’ in Japanese means ’West City’ which was Kyoto, the capital city in Japan hundreds of years ago. ‘Saikyo Miso’ is mild and pale coloured miso originated in Kyoto, and it is the main ingredient of this very old marinade. The traditional ‘Saikyo Yaki’ recipes include just Saikyo Miso, Mirin, and Sake (rice wine), but I like to add some sugar for extra sweetness and grated Ginger especially for marinating fish.
Note: I use Spanish Mackerel (‘Sawara’ in Japanese) or Yellowtail (‘Buri’) for this dish, but you can use any fish. Oily fish are recommended.
Spanish Mackerel 4 fillets or cutlets
White Miso (light coloured miso) 4 tablespoons
Mirin 2 tablespoons
Sake 2 tablespoons
Sugar 1 tablespoon
Ginger 1 teaspoon *grated
- Sprinkle a pinch of salt over the fish.
- Make the marinade mixing all ingredients. Marinate the fish for over night in the fridge.
- Remove the marinade as miso mixture is easy to burn. Grill the fish until cooked and golden brown. Cooking time varies depending on the size of the fish and cooking methods. I use Toaster Oven in ‘Toast’ mode because it is easiest. You can use Griller, Fish Griller or Frying Pan.