#saikyo

Today's dish is a very traditional recipe called Saikyōyaki. 西京, Saikyō, literally means "west capital": a reference to Kyoto city, that, for more than a millennium, used to be Japan's capital before it was transferred to Tokyo.

The traditional way to prepare this dish is using Saikyō miso, a very sweet type of miso produced around Kyoto. It is known for its amount of rice malt, sweetness and light color.

Today we will use salmon, but you can use this technique with any other fish too!

Recipe

1 fillet of salmon

2tbsp of saikyō miso

2tbsp of sake

2tbsp of sugar

Steps

Combine the seasonings until smooth.

Add the fish to the mixture and cover evenly.

Leave it to rest in the fridge for around 3 days.

Prepare the dish using the technique of your choice (check tips for notes).

Serve the dish.

Tips

If you are pan frying, remember to remove all miso before cooking as it burns really quickly in contact with the hot pan.

If you are charcoal or oven grilling, I would suggest doing the opposite, leaving some miso to caramelize when cooking.

Some recipes suggests adding a layer of paper towel to avoid direct contact with the fish, making it easier to clean later.