How to Make Saikyo Yaki (Grilled White Miso-Marinated Fish) Yakizakana Recipe 西京焼きの作り方 (レシピ)

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium and adds a similar umami flavor.

sake

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without alcohol.

mirin

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey provides sweetness with a different flavor profile.

Sprinkle salt on both sides of the fish fillets to remove fishy smell and excess moisture.

Set the salted fish aside for 30 minutes.

In a bowl, mix white miso with sake to create the marinade.

Spread half of the marinade in a shallow container.

Place the fish fillets over the marinade without overlapping.

Pat dry the fish with a paper towel before placing it in the container.

Press the fish lightly to set in place.

Spread the remaining marinade over the fish.

Cover the container with a lid or plastic wrap and let it marinate in the fridge for overnight to 2 days.

Use aluminum foil in a frying pan to cook the fish.

Cook the fish until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens