Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, kyoto saikyo yaki cod&salmon. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Kyoto saikyo yaki cod&salmon is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Kyoto saikyo yaki cod&salmon is something which I’ve loved my entire life. They are fine and they look wonderful.

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.

To begin with this recipe, we must first prepare a few components. You can have 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:

1. Get Cod fillet
2. Get Salmon fillet
3. Take 200 g Saikyo miso (white miso)
4. Take 1 tbsp Brown sugar
5. Make ready 1 tbsp Cooking wine
6. Take 1/2 tbsp Mirin

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. I also tried ocean perch, which was good too. I read somewhere on a Japanese.

Steps to make Kyoto saikyo yaki cod&salmon:

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).

I was taught this recipe by a professional chef. ●When you grill or bake it, the miso will burn so wash it off well. Saikyo means 'west capital' (Kyoto), this is Kyoto-style miso. Saikyo White Miso and Normal Miso. 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.

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