Saikyo Miso Sablefish (Black Cod) Recipe
Saikyo miso-grilled black cod (or gindara saikyo-yaki) is made by marinating black cod in a slightly sweet mirin-based sauce, and then grilling it until caramelised and glossy.
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Cooking tools:
- Grill
- Oven
- Saucepan
- Whisk
- Mixing bowl
- Dish
- Airtight container
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Tongs
- Fish spatula
- Aluminum foil
- Paper towel
- Kitchen scale
Ingredients
- 150g of black cod fillet, cut into two pieces, 75g each
- 80g of saikyo miso
- 20g of sake, alcohol burnt off
- 20g of mirin
- 7g of sugar
- 20g of daikon radish
- 10g of water
- 20g of red rice vinegar (akasu)
- 2.5g of cane sugar
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