Kyoto saikyo yaki cod&salmon. Get the saikyo miso first, saikyo miso is the white miso which you can find at asian market. This specific cooking method is named Saikyo because the recipe utilizes Saikyo Miso (sweet white miso) which originated from the Kyoto area. The traditional Saikyo Yaki recipes include just three ingredients: Saikyo Miso, mirin, and sake. Kyoto saikyo yaki cod&salmon

You can cook Kyoto saikyo yaki cod&salmon using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Kyoto saikyo yaki cod&salmon
  1. It’s of Cod fillet.
  2. It’s of Salmon fillet.
  3. You need of Saikyo miso (white miso).
  4. You need of Brown sugar.
  5. Prepare of Cooking wine.
  6. Prepare of Mirin.

Salmon and Cod are two of my favorite Saikyo yaki, and that is what I used today. 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.

Kyoto saikyo yaki cod&salmon instructions

  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)..

The combination of the sweet miso flavour and oily flaky fish is so perfect. Saikyoyaki (Japanese: 西京焼き) is a method of preparing fish in traditional Japanese cuisine by first marinating fish slices overnight in a white miso paste from Kyoto called saikyo shiro miso (西京白味噌). This dish is a speciality of Kyoto and the local white miso used for the marinade is sweeter then other varieties. As long as you have patience for the marinating time, making "Saikyo-yaki" cod (Saikyo white miso-marinated grilled/broiled cod) is very easy to make. If you don't have "Saikyo miso" (Kyoto-style sweet white miso), you can also make it with a regular white or red miso.