Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Kyoto saikyo yaki cod&salmon. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Kyoto saikyo yaki cod&salmon Recipe. 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.
You can have Kyoto saikyo yaki cod&salmon using 6 ingredients and 7 steps. Here is how you cook it.
Ingredients of Kyoto saikyo yaki cod&salmon
Make ready of Cod fillet.
You need of Salmon fillet.
Prepare 200 g of Saikyo miso (white miso).
It’s 1 tbsp of Brown sugar.
Prepare 1 tbsp of Cooking wine.
It’s 1/2 tbsp of Mirin.
Iga-yaki Kitchen Tools and Dining Accessories.Saikyo Miso, an elegantly pale, mild, and highly versatile ingredient from Kyoto, has been used in a variety of both sweet Saikyo Miso is recognized in Japan as being produced by Honda Miso.Now in its eighth generation, the Honda family has been.Saikyo miso is sweet and pale and blends beautifully with the flavour of the fish.
Kyoto saikyo yaki cod&salmon instructions
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)..
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.
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.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).
