What is Saikyoyaki?
Saikyoyaki is a simple and delicious broiled fish dish. It is first smothered in white miso paste, then wrapped in plastic wrap to marinate in the fridge for two days. This gives the fish a deeper flavour with no fishy smell compared to just baking it with salt.
Saikyoyaki is great for 2 reasons:
- It is really easy and quick to make, as long as you plan ahead to allow for 1-2 days of marinading time. Preparing the marinade, and slathering and wrapping the fish takes only 5 minutes.
- It deepens the umami and eliminates most of the fishiness, so even people who don't like the smell of fish can eat it.
Serves 2
Prep Time: 5 minutes
Marinate Time: 2 days
Cook Time: 10 minutes
Ingredients:
70g (1/2 of pouch) ABOKICHI Instant Miso Soup paste1 tbsp. cooking sake
1 tbsp. mirin
1 salmon steak (3/4" - 1" thick)
Directions:
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In a small bowl, mix the first three ingredients well.
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Spread it on the salmon. Make sure to cover all surfaces of the salmon.
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Wrap the salmon and put it in the fridge for 2 days (2 is best, but 1 day is also OK)
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Take it out of the fridge and wipe off all the miso paste marinade. You can start with a spoon or spatula, and finish off with some paper towel. If you don’t remove all of the marinade, it can easily burn under the broiler.
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Set your oven's broiler to low heat and place an oven rack in the highest position.
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On a small baking sheet, put the salmon under the broiler for 7-10 minutes. Watch it carefully and once the surface gets (slightly) charred, remove the pan and flip the salmon. If the bottom also has some char marks, it is done. If not, return to broil on the other side for another 3-5 minutes.
In this recipe:
Use for spicier fish:
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