May 25, 2020
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.
Prep Time: 5 minutes
Marinate Time: 2 days
Cook Time: 10 minutes
In a small bowl, mix the first three ingredients well.
Spread it on the salmon. Make sure to cover all surfaces of the salmon.
Wrap the salmon and put it in the fridge for 2 days (2 is best, but 1 day is also OK)
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.
Set your oven's broiler to low heat and place an oven rack in the highest position.
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.
February 07, 2021
I make about 200 dumplings at a time and freeze them. It is a bit of a production to make, but it is so worth it. I'm always excited when I get to eat these, it's not like a sad frozen dinner, and they are so convenient. Try these gyoza with steamed rice and some sauteed bean sprouts, and beer!
December 22, 2020
We love matcha! These butter cookies aren’t too sweet and they highlight the delicate bitterness of matcha (green tea powder). Fumi has been gobbling these up. Enjoy with a cup of hot tea.
December 10, 2020
Stay connected with our newsletter