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

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). Saikyo means 'west capital' (Kyoto), this is Kyoto-style miso. Saikyo White Miso and Normal Miso. You can cook Kyoto saikyo yaki cod&salmon using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients of Kyoto saikyo yaki cod&salmon

Prepare of Cod fillet.
Prepare of Salmon fillet.
Prepare 200 g of Saikyo miso (white miso).
You need 1 tbsp of Brown sugar.
You need 1 tbsp of Cooking wine.
It's 1/2 tbsp of Mirin.

Kyozoni Served The ingredients that I used are all O-shogatsu, with the exception of nanohana. I made this ozoni and has a nice tara (cod) miso nabe for dinner. Saikyo yaki is served at good Japanese restaurants in the world but you can make it at home with fraction of the cost and it is pretty easy to make. The cod is not oily but the flaky texture is similar to that of black cod.

Kyoto saikyo yaki cod&salmon step by step

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)..

I also tried ocean perch, which was good too. I read somewhere on a Japanese. Gindara is Black cod in Japanese. It has rich flavor and soft texture. Marinate the recipe's Saikyo-Miso then grill.