Mid-golden, caramel-glazed fillet of fish, gently charred on its edges, seated on a black lacquer plate. Garnished with microgreens and thinly-sliced radishes at its side, adding to the subtle elegance. A small dish of vibrant, freshly grated wasabi roots complements the plating.

Saikyo Yaki: Grilled Miso-Marinated Fish

Name: Saikyo Yaki: Grilled Miso-Marinated Fish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 fillets, each about 200g white fleshed fish (eg: seabass, snapper or cod); 1 cup Saikyo miso (white miso from Kyoto); 3 tablespoons sake; 2 tablespoons mirin; microgreens for garnish; radishes for garnish; wasabi root freshly grated; vegetable oil for grilling; a pinch salt; a pinch sugar

A rustic, caramelized, miso-marinated grilled fish.

Category Main Course

Prep 15 minutes

Cook 10 minutes

Style Japanese

Technique Grilling

Diet Friendly Gluten-Free

Daily recipe · October 22, 2023

A little about this dish

Why not savor the elegance of 'Kyoto's Kitchen' with Saikyo Yaki, a classic festive dish from the Kyoto area, served during traditional Japanese festivals like Jidai Matsuri. Made with Saikyo miso, a naturally sweet white miso from Kyoto, it gives a luscious flavor when marinated with fish. This dish pairs tradition with simple ingredients and sumptuous flavors.

Ingredients (for 4)

White fleshed fish (eg: seabass, snapper or cod) — 4 fillets, each about 200g
Saikyo miso (white miso from kyoto) — 1 cup
Sake — 3 tablespoons
Mirin — 2 tablespoons
Microgreens — — for garnish
Radishes — — for garnish
Wasabi root — — freshly grated
Vegetable oil — — for grilling
Salt — a pinch
Sugar — a pinch

Preparation

Step 1 — 🥣🥢🍚

In a bowl, mix together Saikyo miso, sake, mirin, salt, and sugar until you get a smooth marination sauce.
Step 2 — 🐟🥣🌙

Lay the fish fillets in a shallow dish, pour over the marinade, ensuring each fillet is evenly coated. Cover and refrigerate for at least 2-3 days.
Step 3 — 🔥🐟🩹

Preheat your grill. Gently wipe off the excess marinade from the fillets (don't rinse), brush with a bit of oil and place on the grill rack.
Step 4 — 🐟🔥⏲️

Grill each side of the fish for about 4-5 minutes or until fully cooked and the surface looks caramelized with a few char spots.
Step 5 — 🍽️🌱🍣

Plate your grilled fish, garnish with radishes and microgreens. Serve with a side of freshly grated wasabi.

A final fox tip

Saikyo Yaki represents the preservation techniques used in olden Kyoto due to its lack of access to fresh fish. A longer marinade deepens the flavor, but don't marinate for more than 3 days. Kids can help with preparing the marinade and garnishing.