Saikyo-zuke
西京漬け · white miso cure

Ratio

Saikyo miso g

2000 gsaikyo (white) miso
400 mlsake
400 mlmirin
200 gsugar

Method

  1. Fish pieces 80–100 g (kaiseki: 60 g).
  2. Salt 10 min, rinse.
  3. Marinate 3 days.
  4. Grill (saikyo-yaki). Grilling method not recorded.

Used for

Gindara (black cod), sawara, mero. Scrape the miso off before grilling or it burns; grill skin side first on low heat.

Related: All sauces · Dashi · Dishes