Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, kyoto saikyo yaki cod&salmon. It is one of my favorites. 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 favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Kyoto saikyo yaki cod&salmon is something that I’ve loved my entire life. They’re fine and they look wonderful.

Saikyo Yaki is a very popular traditional Japanese grilled fish marinated in Saikyo Miso (sweet white Miso) made in Kyoto. 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.

To begin with this recipe, we must first prepare a few ingredients. You can cook kyoto saikyo yaki cod&salmon using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kyoto saikyo yaki cod&salmon:

Take Cod fillet
Get Salmon fillet
Take 200 g Saikyo miso (white miso)
Prepare 1 tbsp Brown sugar
Prepare 1 tbsp Cooking wine
Take 1/2 tbsp Mirin

I read somewhere on a Japanese. 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. Saikyo miso is sweet and pale and blends beautifully with the flavour of the fish.

Step by Step 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).

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).

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